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A rustic and hearty Assamese delicacy featuring tender duck meat slow-cooked with whole black gram lentils (Matir Dail). The rich, rendered duck fat melds with the earthy dal, creating a uniquely flavorful, aromatic, and comforting curry, traditionally enjoyed with steamed rice.
For 4 servings
Prepare Lentils and Duck
Cook the Lentils
Sauté the Aromatics
A rustic and hearty Assamese delicacy featuring tender duck meat slow-cooked with whole black gram lentils (Matir Dail). The rich, rendered duck fat melds with the earthy dal, creating a uniquely flavorful, aromatic, and comforting curry, traditionally enjoyed with steamed rice.
This indian recipe takes 115 minutes to prepare and yields 4 servings. At 1104.65 calories per serving with 35.47g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook the Duck
Combine and Finish
You can add chunks of ash gourd (kumura) or potatoes along with the duck. They will absorb the rich flavors of the gravy beautifully.
While duck is traditional, this recipe can be adapted for mutton or country chicken. Adjust the cooking time accordingly until the meat is tender.
For a slightly different flavor profile, add a bay leaf and a couple of whole red chilies to the hot oil before adding the onions.
Both duck meat and black gram lentils are packed with high-quality protein, essential for muscle repair, growth, and overall body function.
Duck meat is a good source of heme iron, which is easily absorbed by the body. Iron is crucial for forming hemoglobin, preventing anemia, and boosting energy levels.
Matir Dail (black gram) provides significant dietary fiber, which aids digestion, promotes gut health, helps regulate blood sugar levels, and contributes to a feeling of fullness.
Matir Dail is the Assamese name for whole, unskinned black gram lentils (Vigna mungo). They have an earthy flavor and a unique texture that is essential for the authenticity of this dish.
This is a rich, celebratory dish. It is high in protein, iron, and fiber from the duck and lentils. However, due to the high fat content of duck meat, it is also high in calories and saturated fat. It's best enjoyed in moderation as part of a balanced diet.
A single serving of Haanhor Mangxo Matir Dail contains approximately 850-950 calories, primarily due to the duck meat and oil. The exact number can vary based on the fat content of the duck.
Yes, you can substitute duck with bone-in chicken, preferably country chicken for better flavor. The cooking time for chicken will be shorter, around 30-35 minutes before adding the lentils.
Mustard oil provides a pungent, sharp, and authentic flavor that is characteristic of Assamese and other Eastern Indian cuisines. Heating it to its smoking point mellows this pungency, leaving a distinct, pleasant aroma.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will deepen, and it often tastes even better the next day. Reheat thoroughly before serving.
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