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Slow-cooked to perfection in a traditional clay pot, this Odia specialty has a unique earthy aroma. Tender lentils simmered with simple spices and aromatics, finished with a fragrant ghee tempering. A truly rustic and soulful dish.
Prepare the Dal and Clay Pot
Combine Ingredients in the Handi
Slow Cook the Dal
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Slow-cooked to perfection in a traditional clay pot, this Odia specialty has a unique earthy aroma. Tender lentils simmered with simple spices and aromatics, finished with a fragrant ghee tempering. A truly rustic and soulful dish.
This odia recipe takes 65 minutes to prepare and yields 4 servings. At 242.55 calories per serving with 10.68g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Tempering (Tadka)
Finish and Serve
Create a mixed dal by using half arhar dal and half masoor dal (red lentils) or moong dal for a different texture and flavor profile.
Add diced vegetables like pumpkin (kakharu), carrots, or drumsticks along with the dal to make it more nutritious and hearty.
To make this recipe vegan, simply substitute the ghee with coconut oil or mustard oil for the tempering.
For more heat, increase the number of green chilies or add a pinch of garam masala at the very end after tempering.
Arhar dal is a fantastic source of plant-based protein, essential for muscle repair, growth, and overall body function.
The high fiber content in lentils aids digestion, prevents constipation, and supports a healthy gut microbiome.
This dal is packed with essential minerals like iron, magnesium, and potassium, as well as B-vitamins, which are vital for energy production and blood health.
Ingredients like turmeric (curcumin), ginger, and garlic have powerful anti-inflammatory and antioxidant properties that help strengthen the immune system.
One serving of Mati Handi Dal contains approximately 280-320 calories, primarily from the lentils and ghee. The exact count can vary based on the amount and type of fat used for tempering.
Yes, Mati Handi Dal is very healthy. It's an excellent source of plant-based protein and dietary fiber from the lentils. Spices like turmeric, ginger, and garlic offer anti-inflammatory and immunity-boosting benefits. The slow-cooking method also helps in retaining nutrients.
If you don't have a clay pot, a heavy-bottomed Dutch oven or a thick-walled saucepan is the next best option. Cook on very low heat with the lid on. While you won't get the signature earthy flavor, the dal will still be delicious.
For a creamier texture, ensure you soak the dal for at least 30 minutes. Also, slow cooking on low heat is crucial; high heat can make the lentils tough. You can also mash the dal slightly with the back of a ladle after it's cooked.
Absolutely. To make this recipe vegan, simply replace the ghee with a plant-based oil like coconut oil, sunflower oil, or mustard oil for the tempering.