Haah Aru Mati Dal
A rich and hearty Assamese delicacy where tender duck meat is slow-cooked with earthy black gram lentils. This unique curry, flavored with ginger, garlic, and a hint of spice, offers a deeply satisfying and traditional taste of Assam.
For 4 servings
5 steps. 95 minutes total.
- 1
Step 1
- a.Prepare the Mati Dal
- b.Rinse the mati dal under running water until the water runs clear. Soak it in ample water for at least 30 minutes.
- c.Drain the dal. Transfer it to a pressure cooker with 2 cups of fresh water, 1/4 tsp of the turmeric powder, and 1/2 tsp of the salt.
- d.Pressure cook on medium heat for 3-4 whistles, or about 15 minutes, until the dal is soft but still holds its shape. Do not let it get mushy. Set aside and let the pressure release naturally.
- 2
Step 2
- a.Sear the Duck
- b.Clean the duck pieces thoroughly and pat them completely dry with paper towels. This is crucial for a good sear.
- c.Heat 2 tbsp of mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it just begins to smoke.
- d.Carefully place the duck pieces in the pan, skin-side down, in a single layer. Sear for 4-5 minutes per side until golden brown and crisp. Work in batches if necessary to avoid overcrowding the pan.
- e.Remove the seared duck pieces and set them aside on a plate.
- 3
Step 3
- a.Create the Curry Base
- b.In the same pan with the rendered duck fat and remaining oil (add the other 2 tbsp of oil if the pan is dry), add the bay leaves and let them sizzle for 30 seconds.
- c.Add the finely chopped onions and sauté on medium heat for 8-10 minutes, stirring frequently, until they are deep golden brown.
- d.Add the ginger-garlic paste and cook for 2 minutes, stirring constantly, until the raw smell disappears.
- e.Add the chopped tomatoes and slit green chilies. Cook for 5-6 minutes until the tomatoes break down and become pulpy.
- 4
Step 4
- a.Combine and Slow Cook
- b.Reduce the heat to low. Add the remaining turmeric powder, cumin powder, coriander powder, black pepper powder, and the remaining 1 tsp of salt. Stir well and cook the masala for 2-3 minutes until oil begins to separate at the edges.
- c.Return the seared duck pieces to the pan. Mix well to coat them thoroughly with the masala.
- d.Pour in the cooked mati dal along with its liquid. Add 4 cups of hot water and stir everything together.
- e.Bring the curry to a boil, then reduce the heat to a low simmer. Cover the pan and cook for 50-60 minutes, stirring occasionally, until the duck is tender and the gravy has thickened to your desired consistency.
- 5
Step 5
- a.Finish and Serve
- b.Once the duck is cooked through, sprinkle the garam masala powder over the curry and gently mix it in.
- c.Garnish with freshly chopped coriander leaves.
- d.Let the curry rest, covered, for at least 10 minutes to allow the flavors to meld.
- e.Serve hot with steamed rice for an authentic Assamese meal.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Searing the duck is crucial; it renders fat and builds a deep, savory flavor base for the curry.
- 2Using mustard oil is key to the authentic Assamese taste. Heat it until it's lightly smoking to mellow its pungent flavor.
- 3Do not overcook the dal initially in the pressure cooker. It should be soft but not mushy, as it will cook further with the duck.
- 4This dish tastes even better the next day as the flavors deepen and meld together.
- 5If the gravy becomes too thick during cooking, add a splash of hot water to adjust the consistency.
- 6For a traditional fiery kick, you can add a piece of Bhoot Jolokia (ghost pepper), but use it with extreme caution.
Adapt it for your goals.
Vegetarian
Replace the duck with 500g of cubed ash gourd (kumura). Add the ash gourd after the masala is cooked and simmer until tender, about 20-25 minutes, before adding the dal.
Leaner ProteinLeaner Protein
Substitute the duck with 750g of bone-in chicken pieces. Reduce the final simmering time to 30-35 minutes, as chicken cooks faster than duck.
Spicier VersionSpicier Version
Add 1-2 dried red chilies along with the bay leaves, or carefully add a small, slit Bhoot Jolokia (ghost pepper) with the green chilies for intense heat.
Creamier TextureCreamier Texture
For a slightly richer finish, you can stir in 1-2 tablespoons of fresh cream or coconut milk at the very end, after turning off the heat.
Why this is on our healthy list.
Excellent Source of Protein
Both duck meat and black gram lentils are packed with high-quality protein, which is essential for muscle repair, growth, and overall body function.
Rich in Dietary Fiber
Mati Dal (black gram) is a fantastic source of dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Provides Essential Minerals
This dish is a good source of iron from the duck meat, and minerals like magnesium and potassium from the lentils, which are vital for blood health, nerve function, and blood pressure regulation.
Warming and Comforting
The combination of spices like black pepper and ginger, along with the hearty nature of the dish, makes it traditionally known for its warming properties, making it a perfect comfort food for colder weather.
Frequently asked questions
Mati Dal is the Assamese name for whole black gram lentils, also known as Sabut Urad Dal in Hindi. It has an earthy flavor and creamy texture when cooked, which pairs exceptionally well with the rich flavor of duck meat.