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A traditional Assamese delicacy, this dal features whole black gram lentils slow-cooked to a creamy consistency. Its unique earthy flavor, enhanced by ginger and mustard oil, makes it a comforting and soulful dish.
Soak the Lentils
Pressure Cook the Dal
Prepare the Tempering (Tadka)
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A traditional Assamese delicacy, this dal features whole black gram lentils slow-cooked to a creamy consistency. Its unique earthy flavor, enhanced by ginger and mustard oil, makes it a comforting and soulful dish.
This indian recipe takes 60 minutes to prepare and yields 4 servings. At 263.44 calories per serving with 13.39g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Combine and Simmer
Garnish and Serve
For a truly authentic Assamese flavor, add a tablespoon of 'khar' (an alkaline liquid) along with the water during pressure cooking. It gives the dal a unique taste and helps in tenderizing it.
Add one chopped tomato along with the onions in the tempering for a slight tang. Alternatively, a few pieces of dried elephant apple (Ou Tenga) can be added during pressure cooking.
A popular non-vegetarian variation involves adding small pieces of pork (with fat) to the dal while pressure cooking for a rich, savory flavor.
Add 1-2 dried red chilies to the tempering along with the panch phoron for extra heat.
Whole black gram is a protein powerhouse, essential for muscle building, tissue repair, and overall body function, making it an excellent choice for vegetarians and vegans.
The high fiber content promotes healthy digestion, prevents constipation, and helps maintain stable blood sugar levels. It also contributes to a feeling of fullness, aiding in weight management.
This dal is a good source of iron, which is crucial for forming hemoglobin and preventing anemia. It helps boost energy levels and improves overall vitality.
Rich in minerals like magnesium, potassium, and calcium, Mati Mahor Dal contributes to maintaining bone mineral density and strengthening skeletal health.
Yes, it is very healthy. Whole black gram is an excellent source of plant-based protein, dietary fiber, iron, and magnesium. It aids in digestion, helps manage blood sugar levels, and provides sustained energy.
One serving of Mati Mahor Dal (approximately 1 cup) contains around 250-280 calories, depending on the amount of oil used. It's a nutritious and filling dish.
'Mati Mah' is the Assamese name for whole black gram lentils (Vigna mungo), also known as sabut urad dal in Hindi. They are small black lentils with a creamy white interior and a distinct earthy flavor.
Yes, but it will take significantly longer. After soaking overnight, cook the dal in a heavy-bottomed pot with a lid for about 1.5 to 2 hours, or until the lentils are completely soft and tender.
While you can, it will result in a different dish. The authentic Mati Mahor Dal gets its unique texture and deep, earthy flavor from using the whole, unskinned lentil.
It is traditionally served with plain steamed rice. It also pairs well with a side of 'Aloo Pitika' (Assamese mashed potatoes) and a simple vegetable stir-fry ('bhaji').