To tempt or inspire....

I have been collating recipes for whole mung beans for my daughter who has a surplus of them. This is one of my favourites.

Khar: garlic-flavoured mung beans with greens

Khar is a unique Assamese dish, traditionally served as a starter.

Khar can be made with a variety of ingredients – pulpy vegetables such as gourds, papaya, pumpkin, zucchini, eggplant and cucumber, as well as lentils and a variety of greens. Here we used Mung Beans although toor dal and urad dal are also common. I have seen it made with rice flour and no lentils.

The greens can be any mix you like, and I often use mustard greens with chilli leaves (when I can get them). I have even addes some betel leaves (when available).

The recipe has a lot of garlic in it which softens its raw bite due to the cooking and adds a lovely umami flavour.

Don’t confuse this dish with Lebon Khar, which is a Middle Eastern dish of cucumber and sour cream or yoghurt with a vinegar and mustard dressing.

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