Tender, pan-seared duck pieces simmered in a rich, creamy black lentil curry. This luxurious twist on a North Indian classic combines the smoky flavor of dal makhani with the savory depth of duck.
Prep25 min
Cook75 min
Soak480 min
Servings4
Serving size: 1 serving
885cal
43gprotein
46gcarbs
Ingredients
0.75 cup Urad Dal (Whole) (Also known as whole black gram lentils)
0.25 cup Kidney Beans (Dried, also known as rajma)
4 cup Water (3 cups for pressure cooking, 1 cup for the gravy)
1.5 tsp Salt (0.5 tsp for lentils, 1 tsp for duck, or to taste)
600 g Duck Meat (Boneless breast or leg, cut into 1.5-inch pieces)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A rustic and smoky mashed eggplant dish from Assam, flavored with pungent mustard oil, raw onions, and fresh chilies. This simple, flavorful side dish comes together quickly and pairs perfectly with steamed rice and dal.
A delightful Assamese sweet and sour tomato chutney, known as 'Bilahi Tok'. Made with ripe, juicy tomatoes and tempered with the unique aroma of panch phoran and mustard oil, this condiment strikes a perfect balance of tangy, sweet, and savory notes. It's an essential side dish that brightens up any traditional Indian meal, especially rice and dal.
About Duck with Black Lentils, Steamed Basmati Rice, Bengena Pitika and Bilahi Tok
Rich, protein-packed duck with fiber-rich black lentils and aromatic smoked eggplant. A truly soul-satisfying meal!
This assamese dish is perfect for lunch. With 1373.8899999999999 calories and 51.49999999999999g of protein per serving, it's a nutritious choice for your meal plan.
59gfat
(Medium-sized, finely chopped)
2 tbsp Ginger Garlic Paste
2 pcs Green Chili (Slit lengthwise)
1.5 cup Tomato Puree (From about 4 medium tomatoes)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to your spice preference)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
1 inch Ginger (Peeled and julienned, for garnish)
Instructions
1
Pressure Cook the Lentils
Wash the urad dal and kidney beans thoroughly under running water. Soak them in ample water for at least 8 hours or overnight.
Drain the soaking water. Transfer the lentils and beans to a pressure cooker. Add 3 cups of fresh water and 0.5 tsp of salt.
Secure the lid and pressure cook on medium-high heat for 6-7 whistles, or for about 25-30 minutes, until they are completely soft and mushy.
Allow the pressure to release naturally. Open the cooker and gently mash the lentils with the back of a spoon to create a creamy base. Set aside.
2
Sear the Duck
Pat the duck pieces completely dry with paper towels. Season them generously with 1 tsp of salt and 0.5 tsp of black pepper.
Heat 1 tbsp of ghee in a heavy-bottomed pan or Dutch oven over medium-high heat.
Carefully place the duck pieces in the pan, skin-side down if applicable. Sear for 5-7 minutes without moving them, until the skin is deep golden brown and crisp, and a good amount of fat has rendered out.
Flip the pieces and sear for another 2-3 minutes. Remove the duck from the pan and set aside on a plate. Do not discard the rendered fat in the pan.
3
Prepare the Masala Base
To the same pan with the rendered duck fat, add the remaining 2 tbsp of ghee and heat over medium heat.
Add the cumin seeds and allow them to sizzle and become fragrant, about 30 seconds.
Add the finely chopped onions and sauté for 8-10 minutes, stirring occasionally, until they are soft and have turned a deep golden brown.
Stir in the ginger-garlic paste and slit green chilies. Cook for 1-2 minutes until the raw aroma disappears.
4
Cook the Duck in the Masala
Add the tomato puree, turmeric powder, red chili powder, and coriander powder. Mix well and cook for 7-8 minutes, stirring frequently, until the masala thickens and you see oil separating from the edges.
Return the seared duck pieces to the pan. Stir gently to coat them thoroughly in the masala.
Pour in 1 cup of water, stir, and bring the mixture to a simmer. Reduce the heat to low, cover the pan, and let it cook for 20-25 minutes, or until the duck is tender.
5
Combine and Finish the Curry
Pour the cooked, mashed lentils into the pan with the duck. Stir everything together until well combined.
Bring the curry to a gentle simmer. Cook on low heat, uncovered, for 15-20 minutes, stirring occasionally to prevent sticking. This slow simmer is crucial for melding the flavors.
Stir in the garam masala and crushed kasuri methi.
Turn the heat to the lowest setting and gently stir in the heavy cream. Cook for just 2 more minutes, ensuring it does not boil. Turn off the heat.
6
Garnish and Serve
Garnish the curry with fresh chopped coriander leaves and julienned ginger.
Let the Duck with Black Lentils rest for 10 minutes before serving to allow the flavors to settle. Serve hot with naan, roti, or steamed basmati rice.
Servings
4
Serving size: 1 serving
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
1 large Brinjal (Also known as eggplant, about 400-500g)
1 medium Tomato (Ripe and firm)
1 medium Onion (Finely chopped)
2 pcs Green Chili (Finely chopped, adjust to your spice preference)
3 tbsp Coriander Leaves (Freshly chopped)
2 tbsp Mustard Oil (Use a pungent, cold-pressed variety for authentic flavor)
1 tsp Salt (Adjust to taste)
Instructions
1
Roast the Vegetables
Wash the brinjal (eggplant) and tomato thoroughly and pat them dry.
Make 2-3 deep slits in the brinjal with a knife. This helps it cook evenly and prevents it from bursting.
Lightly grease the skin of the brinjal and tomato with a few drops of oil. This makes peeling easier later.
Place the brinjal and tomato directly on a gas stove flame set to medium. You can also use a grill or a wire rack placed over the flame.
Roast for 10-15 minutes, turning them every few minutes with tongs, until the skin is completely charred and blackened, and the flesh feels soft when poked with a knife.
Remove the roasted vegetables from the flame and place them in a bowl. Cover the bowl for 5 minutes to let them steam, which will further loosen the skin.
2
Peel and Mash
Once cool enough to handle, gently peel off the charred skin from both the brinjal and the tomato. Discard the skins.
Remove and discard the stem of the brinjal.
Place the peeled pulp in a mixing bowl.
Using a fork or a potato masher, mash the pulp together. Aim for a coarse, slightly chunky texture rather than a smooth puree.
3
Combine and Serve
To the mashed vegetable pulp, add the finely chopped onion, green chilies, and fresh coriander leaves.
Pour in the pungent mustard oil and add salt to taste.
Gently mix everything together until just combined. Be careful not to overmix, as this can make the dish watery.
Taste and adjust the salt or chilies if needed.
Serve the Bengena Pitika immediately with hot steamed rice, dal, and a side of roti for a complete Assamese meal.
1 tsp Panch Phoran (A five-spice blend of fenugreek, nigella, cumin, mustard, and fennel seeds)
2 pcs Dried Red Chilies (broken in half)
0.25 tsp Turmeric Powder
2 tbsp Jaggery (grated or powdered, adjust to taste)
0.5 tsp Salt (or to taste)
0.25 cup Water (use if needed to prevent sticking)
Instructions
1
Prepare the Tempering (Tadka)
Place a heavy-bottomed pan or kadai over medium heat. Add the mustard oil and heat it until it just begins to smoke. This step is crucial to mellow its pungent flavor.
Immediately reduce the heat to low. Add the dried red chilies and the panch phoran.
Allow the spices to sizzle and splutter for about 30-45 seconds until they become fragrant. Be careful not to burn them, as this will make the chutney bitter.
2
Cook the Tomatoes
Add the finely chopped tomatoes to the pan along with the turmeric powder and salt.
Stir everything well to combine with the tempered spices.
Cover the pan and cook on low to medium heat for 10-12 minutes. Stir occasionally to prevent sticking. The tomatoes should break down and become very soft and mushy.
3
Sweeten and Simmer
Uncover the pan and add the grated jaggery. Stir continuously until the jaggery dissolves completely into the tomato mixture.
Using the back of your spoon or a potato masher, gently mash the tomatoes to achieve a smoother, more cohesive texture.
If the chutney looks too thick, add a splash of water. Let it simmer uncovered on low heat for another 5-7 minutes, until it thickens to a jam-like consistency and you see a slight sheen of oil separating at the edges.
4
Cool and Serve
Turn off the heat and let the Bilahi Tok cool down to room temperature. The flavors will meld and deepen as it cools.
Serve as a side dish with rice, dal, and other Assamese preparations. It can be stored in an airtight container in the refrigerator.
