Paleng Pator Khar (Spinach Khar)

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  • Spinach leaves: 150 gms
  • Egyptian (red) lentil: 50 gms
  • Mustard oil: 3 tbsps
  • Chopped green onion: 2 tbsps
  • Chopped garlic cloves: 1 tbsp
  • Salt and sugar: to taste
  • Kolakhar (Indigenous soda): ½ tbsp
  • Hot water: 300 ml
  • Mustard oil: 1 tbsp
  • For garnishing: half fried garlic, mustard oil, crushed fresh pepper


    • Clean, wash and soak Egyptian lentil for half an hour.
    • Clean, wash and drain the spinach leaves. Chop the leaves.
    • Heat oil in a pressure cooker. Add chopped green onion and garlic cloves. Stir.
    • When the garlic changes colour add lentil and spinach leaves.
    • Stir for a minute.
    • Add salt, sugar, kolakhar and water. Stir.
    • Bring the pressure cooker to full pressure.
    • Reduce heat to minimum and cook for two minutes.
    • When cool open pressure cooker.
    • Add mustard oil, half fried garlic and crushed fresh pepper to enhance the flavour.
    • Serve Paleng Pator Khar with boiled rice as a first course of lunch.

    Notes: An old grandmother saying is that Khar should be enjoyed only with a midday meal.

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