Kol Posola | U. Salma Noori

Experience an authentic Assamese delicacy from the Barak Valley!

This dish, known as Degkh or Kol Posola, holds a special place in my heart. Passed down through generations, it was a signature recipe of my grandmother and continues to evoke the comforting essence of home. A classic of the Barak Valley region in Assam, this dish masterfully blends the tender texture of banana stem with the earthy richness of masoor dal and the succulent taste of shrimp. Preparing it always reconnects me with Assam’s vibrant culinary heritage, bringing together nourishment, memories, and tradition.

Kol Posola

Method:

1. Heat the cooking oil in a pan over medium heat. Add the sliced onions, chopped garlic, and slit green chillies. Sauté until the onions turn golden brown.
2. Add the masoor dal and roast it for 2-3 minutes until fragrant.
3. Pour in just enough water to cover the dal. Add salt and turmeric powder, and let it simmer until the dal softens and blends into the mixture.
4. Stir in the finely chopped banana stem pieces. Cook for 10-12 minutes, or until the banana stem becomes tender.
5. Add the small shrimp and cook for another 5 minutes, allowing the shrimp to release its flavour into the dish.
6. Garnish with fresh Burmese coriander leaves and serve hot.

Enjoy this soulful recipe that beautifully showcases the simplicity of local ingredients and the rich flavours of Assam!

Watch this recipe here – Kol Posola

U. Salma Noori is a dedicated teacher from Assam, currently based in the UAE. In her leisure time, she pursues her passion for cooking, skillfully blending traditional Assamese flavours with modern culinary trends. Salma’s innovative approach to recipe creation and food filming showcases her deep connection to her cultural heritage while embracing contemporary influences. Her journey exemplifies a harmonious balance between her professional career and her love for gastronomy, as she continues to share diverse and creative culinary experiences.

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