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A rich and hearty Assamese delicacy where tender duck meat is slow-cooked with earthy black gram lentils. This unique curry, flavored with ginger, garlic, and a hint of spice, offers a deeply satisfying and traditional taste of Assam.
For 4 servings
Prepare the Mati Dal
Sear the Duck
Create the Curry Base
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A rich and hearty Assamese delicacy where tender duck meat is slow-cooked with earthy black gram lentils. This unique curry, flavored with ginger, garlic, and a hint of spice, offers a deeply satisfying and traditional taste of Assam.
This indian recipe takes 145 minutes to prepare and yields 4 servings. At 1094.89 calories per serving with 35.37g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine and Slow Cook
Finish and Serve
Replace the duck with 500g of cubed ash gourd (kumura). Add the ash gourd after the masala is cooked and simmer until tender, about 20-25 minutes, before adding the dal.
Substitute the duck with 750g of bone-in chicken pieces. Reduce the final simmering time to 30-35 minutes, as chicken cooks faster than duck.
Add 1-2 dried red chilies along with the bay leaves, or carefully add a small, slit Bhoot Jolokia (ghost pepper) with the green chilies for intense heat.
For a slightly richer finish, you can stir in 1-2 tablespoons of fresh cream or coconut milk at the very end, after turning off the heat.
Both duck meat and black gram lentils are packed with high-quality protein, which is essential for muscle repair, growth, and overall body function.
Mati Dal (black gram) is a fantastic source of dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
This dish is a good source of iron from the duck meat, and minerals like magnesium and potassium from the lentils, which are vital for blood health, nerve function, and blood pressure regulation.
The combination of spices like black pepper and ginger, along with the hearty nature of the dish, makes it traditionally known for its warming properties, making it a perfect comfort food for colder weather.
Mati Dal is the Assamese name for whole black gram lentils, also known as Sabut Urad Dal in Hindi. It has an earthy flavor and creamy texture when cooked, which pairs exceptionally well with the rich flavor of duck meat.
This dish is a mixed bag. It's very high in protein and fiber from the duck and lentils, which is great for muscle building and digestion. However, duck with skin is high in saturated fat and calories, making it a rich, indulgent dish best enjoyed in moderation.
A single serving of Haah Aru Mati Dal contains approximately 900-950 calories, primarily due to the duck meat with skin and the use of oil. It is a very hearty and energy-dense meal.
Yes, you can substitute duck with bone-in chicken. The flavor profile will be different and less gamey. Since chicken cooks faster, reduce the final simmering time to about 30-35 minutes or until the chicken is tender.
Traditionally, this rich curry is served with plain steamed rice (bhaat), which perfectly complements its robust flavors. A simple side salad or a slice of lemon can also be served alongside.
Yes. Use the 'Sauté' mode to sear the duck and cook the masala. Then, add the duck, cooked dal, and water. Pressure cook on 'High' for 15-20 minutes, followed by a natural pressure release. The texture might be slightly different from the slow-cooked version.