Tekhlasi

Tekhlasi is a traditional Indian dish originating from the state of Assam. It is a popular breakfast item, particularly in rural areas, and is known for its unique flavor and texture. The dish is made from fermented black gram (urad dal), which gives it a distinctive tangy taste. The process of fermentation is crucial, as it enhances the nutritional value and flavor of the dish.

The preparation of tekhlasi involves soaking the urad dal overnight, followed by a fermentation process that can take anywhere from 24 to 48 hours. This fermentation helps in breaking down the complex carbohydrates and proteins, making the nutrients more accessible to the body. The fermented dal is then cooked until it thickens into a porridge-like consistency.

Tekhlasi is typically served with a side of pickled vegetables, such as mustard greens or radish, which adds a refreshing contrast to the tangy dal. It is often accompanied by a cup of tea or coffee, making it a complete and satisfying breakfast.

The dish is not only a staple in Assam but also in other parts of Northeast India and among the Assamese diaspora. Its simplicity and nutritional benefits make it a favorite among health-conscious individuals. Despite its humble origins, tekhlasi has gained recognition for its unique taste and cultural significance.