Haah Aru Mati Dal
A comforting Assamese duck and black gram curry with a deep, earthy taste and gentle warmth from whole spices. The lentils thicken the gravy while the duck cooks down until tender, making it a rich side-style curry to serve with plain rice.
For 4 servings
- prep · ~1 min
Soak the mati dal.
Rinse the mati dal well and soak it in plenty of water overnight. Drain before cooking.
TIPAn overnight soak helps the dal cook evenly and gives the curry a smoother texture. - saute · ~2 min
Heat the oil and cook the whole spices.
1.Heat mustard oil in a pressure cooker until it just begins to smoke lightly, then lower the heat.2.Add bay leaf, cinnamon, green cardamom, and cloves.3.Stir for 20 to 30 seconds until fragrant. - saute · ~8 min
Cook the onion, ginger, and garlic.
1.Add chopped onion and cook until light golden, 5 to 6 minutes.2.Add crushed garlic, crushed ginger, and slit green chili.3.Cook for 1 to 2 minutes until the raw smell fades. - saute · ~10 min
Brown the duck pieces.
1.Add the duck pieces to the cooker.2.Add turmeric powder, black pepper, and salt.3.Cook on medium heat for 8 to 10 minutes, turning often, until the pieces lose their raw color and are lightly browned.TIPLet the duck catch a little color in the oil before adding water; this builds a fuller, meatier flavor. - mix · ~2 min
Add the soaked dal and water.
Stir in the drained mati dal, then pour in the water. Mix well and scrape the bottom so nothing sticks.
- pressure cook · ~25 min
Pressure cook until the duck and dal are tender.
Lock the lid and cook on medium heat for 4 to 5 whistles, or until the duck is tender and the dal is soft.
TIPIf the duck is older or tougher, give it 1 extra whistle and let the pressure drop naturally. - simmer · ~10 min
Simmer to adjust the gravy.
Open the cooker once the pressure drops. If the curry is too thin, simmer uncovered for 8 to 10 minutes until it thickens to a spoonable gravy.
- garnish
Finish with coriander leaves.
- serve
Serve hot with plain rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Let the mustard oil smoke lightly before adding spices to tame its raw sharpness and bring out its nutty flavor.
- 2Brown the duck well in the onion masala before adding water; that light caramelization gives the curry a deeper, meatier taste.
- 3Drain the soaked mati dal thoroughly so it cooks creamy rather than watering down the gravy.
- 4After pressure cooking, mash a spoonful of dal against the side of the cooker if you want a thicker, silkier Assamese-style gravy.
- 5Use natural pressure release for older duck, as quick release can leave the meat a bit tight and less tender.
- 6This curry tastes even better after a short rest, when the duck fat and whole spices have time to settle into the dal.
Adapt it for your goals.
Low-oil
Use 1 tablespoon mustard oil and skim excess fat after cooking for a lighter but still flavorful version.
bonelessBoneless
Make it with boneless duck for easier eating; reduce pressure time slightly so the meat stays juicy.
stovetopStovetop
Cook in a heavy pot instead of a pressure cooker, simmering longer until the duck is tender and the dal breaks down.
spicierSpicier
Add extra slit green chilies or a little more crushed black pepper for a hotter, more assertive finish.
Why this is on our healthy list.
Protein-Rich Main Dish
Duck and black gram together make this curry especially satisfying and useful for a hearty rice meal.
Fiber From Black Gram
Mati dal adds fiber and body to the dish, helping make the rich duck curry more balanced and filling.
Aromatic Digestive Ingredients
Ginger, garlic, black pepper, and whole spices bring flavor while adding traditional warming ingredients to the curry.
Frequently asked questions
Yes. Cook it covered in a heavy pot with extra time and a little more water until the duck is tender and the dal turns soft and creamy.
