Steamed Basmati Rice with Mati Mahor Dal Gahori

Ingredients

• 200 g Whole Black Gram Lentils (Also known as Mati Mah or Sabut Urad Dal)
• 500 g Pork (With bone and fat, cut into 1.5-inch pieces. Pork shoulder or belly works best.)
• 4 tbsp Mustard Oil (Heat until smoking to mellow its pungency.)
• 2 pcs Onion (Medium-sized, thinly sliced)
• 2 tbsp Ginger Paste
• 2 tbsp Garlic Paste
• 4 pcs Green Chili (Slit lengthwise)
• 2 pcs Bay Leaf
• 1 tsp Turmeric Powder
• 1.5 tsp Salt (Adjust to taste)
• 0.5 tsp Garam Masala (Optional, for finishing)
• 4 cup Water (Use hot water for best results)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare Lentils and Pork

   • Wash the whole black gram lentils (mati mah) thoroughly under running water. Soak them in ample water for at least 8 hours or overnight. This is a crucial step for even cooking.
   • Wash the pork pieces well and pat them completely dry with a paper towel.
2. 2

   Sauté Aromatics and Brown the Pork

   • Place a pressure cooker over medium-high heat. Add the mustard oil and heat it until it becomes pale and just starts to smoke. This tempers the oil and reduces its pungency.
   • Reduce the heat to medium. Carefully add the bay leaves and sliced onions. Sauté for 7-8 minutes, stirring frequently, until the onions are soft and golden brown.
   • Add the ginger and garlic pastes. Cook for 1-2 minutes until the raw aroma disappears.
   • Add the pork pieces, turmeric powder, and salt. Increase the heat to medium-high and sauté for 8-10 minutes, stirring occasionally, until the pork is sealed and lightly browned on all sides.
3. 3

   Pressure Cook the Curry

   • Drain the soaked lentils completely and add them to the pressure cooker along with the slit green chilies.