Mati Mahor Dal Recipe: A Hearty Assamese Black Gram Dal

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Mati Mahor Dal is a traditional Assamese dish made from black gram dal (urad dal) and is known for its earthy flavors and creamy texture. This hearty dal is an integral part of Assamese cuisine and is usually served with steamed rice. Here’s how to make Mati Mahor Dal:

Recipe: Mati Mahor Dal

CourseMain Course
CuisineAssamese
Servings4-6
Preparation Time15 minutes
Cooking Time30 minutes
CaloriesApproximately 200 per serving

Ingredients:

  • 1 cup black gram dal (urad dal)
  • 2-3 green chilies, finely chopped
  • 1/2 teaspoon ginger, grated
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon cumin seeds
  • 2-3 dried red chilies
  • 1/4 teaspoon asafoetida (hing)
  • 2-3 tablespoons mustard oil
  • Salt to taste
  • Fresh coriander leaves for garnish

Instructions:

1. Preparing the Dal:

  1. Wash the black gram dal thoroughly and soak it in water for about 4-6 hours or overnight.
  2. Drain the soaked dal and transfer it to a pressure cooker.
  3. Add turmeric powder, chopped green chilies, and grated ginger to the dal. Add enough water to cover the dal.
  4. Pressure cook the dal for about 3-4 whistles or until it is soft and well-cooked.
  5. Once the pressure is released, open the cooker and mash the dal gently. Set it aside.

2. Tempering the Dal:

  1. In a separate pan, heat mustard oil until it reaches its smoking point. Allow it to cool slightly.
  2. Add cumin seeds and dried red chilies to the hot oil. Sauté until they release their aroma.
  3. Add asafoetida and sauté for a few seconds.
  4. Pour this tempering over the mashed dal and mix well.
  5. Season with salt according to your taste.

3. Serving:

  1. Garnish with fresh coriander leaves.
  2. Serve Mati Mahor Dal hot with steamed rice.

Enjoy the comforting and hearty flavours of this Assamese dal, which is a staple in Assamese households and a true reflection of the region’s culinary traditions.

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