Round Hansraj Stone Mortar and Pestle | Kharal Khalbatta, 5-14 Inch

Round Hansraj Stone Mortar and Pestle

This round Hansraj stone mortar and pestle is a heavy, hand-carved kharal made for daily Indian cooking and for Ayurvedic Rasa Shastra work. The round bowl keeps spices, garlic and herbs collecting at the centre instead of scattering, so you finish a chutney or masala faster. The pestle is made from the same Hansraj stone as the mortar, and the black smooth finish surface gives steady grip for crushing. Cooks who call it a khalbatta, kutne wala, okhli or hamam dasta will find it familiar from the first use.

Why you will love it

• Solid natural stone with real weight, from 2.5 Kg in the 5 inch to 28 Kg in the 14 inch, so the base stays put while you pound.
• Traditional stone grinding bruises spices slowly and keeps the aroma and coarse texture that an electric mixer cuts away.
• Round bowl with a deep well, from 3 inch depth in the 5 inch size up to 6 inch in the 14 inch, for wet pastes as well as dry masala.
• Big size options suit joint families, bulk masala and Ayurvedic preparation, while small sizes work as a mini sil batta for garlic and pepper.
• Pestle and mortar are one stone type, so nothing foreign mixes into your food or your bhasma preparation.

How to use it

Put a small quantity in the bowl, press and rotate the stone pestle, then pound. For dry spice grinding work in batches. For chutney, crush garlic, chilli and salt first, then add coriander or mint. Ayurveda users grind herbs, minerals and bhasma preparations in a dry, clean bowl and keep that kharal separate from the kitchen one.

Size guide

First-time seasoning, required before first use

This piece is not pre-seasoned. Season it once before you cook with it.

• Step 1: Rinse and dry the mortar and pestle with clean water. Do not use soap.
• Step 2: Grind a paste of raw rice until the mortar turns grey. Discard it and repeat 2 to 3 times.
• Step 3: Grind garlic, cumin and water to a paste. This removes the stone smell.
• Step 4: Rinse with water only. The mortar and pestle is now ready to use.

Care

Wash with plain water only. No soap or detergent, since stone holds the smell. Scrub stuck masala with a brush or a little rice, then air dry fully before storing.

Handcrafted in Bihar

Each piece is carved by hand by artisan families in villages of Bihar, India, using the same chisel work their grandfathers used for the old khalbatta stone. It is natural stone, so colour and grain vary slightly from piece to piece.

Frequently asked questions

Does this stone mortar and pestle need seasoning before first use?

Yes. It is not pre-seasoned. Rinse with water, grind raw rice paste 2 to 3 times until the mortar turns grey, then grind garlic, cumin and water, and rinse with water only.

Which size should I choose for my household?

The 5 inch and 6 inch suit small daily chutney and garlic. The 7 inch and 8 inch fit a regular family. The 10 inch to 14 inch are big size pieces for joint families, bulk masala and Ayurvedic work.

What is a kharal or khalbatta called in English?

Kharal, khalbatta, kutne wala, sil batta and okhli all mean a mortar and pestle, a stone bowl with a hand pestle for grinding.

Is the pestle the same stone as the mortar?

Yes. The pestle is always made of the same Hansraj stone as the bowl.

How is this different from a granite mortar and pestle?

Buyers comparing this with a granite mortar and pestle or marble mortar and pestle choose Hansraj stone for its dense, smooth finished grinding surface. This product is made only of Hansraj stone.