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A rustic and creamy black lentil dal from Assam, slow-cooked to perfection. Flavored with ginger and a hint of mustard oil, this comforting dish is a staple in Assamese cuisine, best enjoyed with steamed rice.
Prepare the Lentils: Rinse the whole urad dal under running water until the water runs clear. Place it in a large bowl and cover with 4 cups of water. Let it soak for at least 8 hours or overnight.
Pressure Cook the Dal: Drain the soaked dal completely. Transfer it to a pressure cooker. Add 4 cups of fresh water, grated ginger, minced garlic, slit green chilies, turmeric powder, salt, and the pinch of baking soda. Stir well to combine.
Cook Until Tender: Secure the lid of the pressure cooker. Cook on medium-high heat for 6-7 whistles, or for about 25 minutes. Once done, turn off the heat and allow the pressure to release naturally. This is crucial for tender lentils.
Create a Creamy Texture: Carefully open the cooker. The dal should be very soft. Using the back of a sturdy ladle, mash about one-third of the dal against the side of the pot. This process releases starches and creates the signature thick, creamy consistency. If the dal seems too thick, add 1/2 cup of hot water and simmer for 5 minutes, stirring occasionally.
Prepare the Tempering (Tadka): In a small pan or tadka pan, heat the mustard oil on medium-high heat until it just begins to smoke. Immediately lower the heat to low.
Sizzle the Spices: Add the bay leaf, dried red chilies, and panch phoron to the hot oil. Let them splutter for about 30 seconds until fragrant. Be careful not to burn them. Add the hing and swirl the pan for another 10 seconds.
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A rustic and creamy black lentil dal from Assam, slow-cooked to perfection. Flavored with ginger and a hint of mustard oil, this comforting dish is a staple in Assamese cuisine, best enjoyed with steamed rice.
This indian recipe takes 60 minutes to prepare and yields 4 servings. At 251.23 calories per serving with 13.37g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine and Finish: Immediately pour the hot, sizzling tempering over the cooked dal in the pressure cooker. Mix well to incorporate the flavors. Stir in the fresh lemon juice.
Garnish and Serve: Garnish with freshly chopped coriander leaves. Serve Matimahor Dal hot with steamed rice (Joha rice is traditional) and a side of pitika (Assamese mashed potatoes).
For a truly authentic flavor, use 1/2 teaspoon of 'khar' instead of baking soda. You can find it in specialty Indian or Assamese grocery stores.
Add one finely chopped tomato along with the ginger and garlic before pressure cooking for a slightly tangy flavor profile.
To make it without onion and garlic, simply omit the garlic. The flavor of ginger, hing, and panch phoron is strong enough to create a delicious dal.
For an even richer and creamier dal, you can stir in a tablespoon of ghee at the end, just before serving.
Whole urad dal is an excellent source of protein, crucial for muscle repair, growth, and overall body function, making this dish ideal for vegetarians and vegans.
The black lentils are packed with dietary fiber, which aids digestion, promotes gut health, helps regulate blood sugar levels, and contributes to a feeling of fullness.
This dal is a good source of iron, which is vital for preventing anemia, and magnesium, which supports bone health and nerve function.
Being rich in iron and complex carbohydrates, Matimahor Dal provides a sustained release of energy, helping to combat fatigue.
Yes, it's very healthy. It's packed with plant-based protein, dietary fiber, and essential minerals like iron and magnesium from the whole urad dal. The use of spices like ginger and garlic adds anti-inflammatory properties. It's a wholesome and nutritious dish.
One serving (approximately 1 cup or 275g) contains around 280-320 calories. The exact count depends on the amount of oil used and the final consistency of the dal.
'Khar' is a traditional Assamese alkaline ingredient made from the ashes of sun-dried banana peels. It gives the dal a unique flavor and helps soften the lentils. This recipe uses a pinch of baking soda as a readily available substitute to mimic that effect. You can make the dal without it, but it might take longer to cook and won't have the exact authentic taste.
The creaminess comes from two things: soaking the dal overnight and mashing it slightly after cooking. If you skip or shorten the soaking time, the lentils won't break down properly. Also, be sure to use the back of a ladle to mash some of the cooked lentils against the pot wall to release their starches.
Absolutely. After soaking, cook the dal with water and spices on High Pressure for 20 minutes. Allow for a natural pressure release. Then, proceed with the tempering as instructed in the recipe.