Mati Mahor Dal
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.
For 4 servings
5 steps. 45 minutes total.
- 1
Step 1
- a.Soak the Lentils
- b.Rinse the whole black gram (mati mah) thoroughly under cold running water until the water runs clear.
- c.Place the lentils in a large bowl and cover with 3-4 cups of water. Soak for at least 6-8 hours, or preferably overnight.
- d.After soaking, drain the water completely and give the lentils one final rinse.
- 2
Step 2
- a.Pressure Cook the Dal
- b.Transfer the soaked and drained lentils to a pressure cooker.
- c.Add 4 cups of fresh water, turmeric powder, and 1/2 teaspoon of salt.
- d.Secure the lid and cook on medium-high heat for 6-7 whistles, or for about 25-30 minutes.
- e.Turn off the heat and allow the pressure to release naturally. This is crucial for tender lentils.
- f.Once the pressure has subsided, open the cooker. The lentils should be soft and cooked through. Gently mash them with the back of a ladle to achieve a creamy consistency, leaving some whole for texture.
- 3
Step 3
- a.Prepare the Tempering (Tadka)
- b.In a separate small pan (tadka pan), heat the mustard oil over medium heat until it just begins to smoke. This reduces its pungency.
- c.Reduce the heat to low, add the panch phoron, and let the seeds crackle and become fragrant, about 30 seconds.
- d.Add the chopped ginger, garlic, and slit green chilies. Sauté for about a minute until the raw smell disappears.
- 4
Step 4
- a.Combine and Simmer
- b.Add the finely chopped onion to the tempering pan and sauté until it becomes soft and translucent, which should take about 4-5 minutes.
- c.Carefully pour this entire tempering mixture into the pressure cooker with the cooked dal.
- d.Add the remaining 1/2 teaspoon of salt (or to taste) and stir well to combine.
- e.Bring the dal to a gentle simmer over low heat. Let it cook for another 8-10 minutes, allowing the flavors to meld beautifully. If the dal is too thick, add a splash of hot water to reach your desired consistency.
- 5
Step 5
- a.Garnish and Serve
- b.Turn off the heat and stir in the freshly chopped coriander leaves.
- c.Let the dal rest for 5 minutes before serving.
- d.Serve hot with steamed rice (bhaat) for an authentic and comforting Assamese meal.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Overnight soaking is highly recommended for a creamier texture and faster cooking time.
- 2Always let the pressure release naturally from the cooker. A forced release can result in undercooked, hard lentils.
- 3Heating the mustard oil until it's lightly smoking is a key step to mellow its sharp flavor and bring out its unique aroma.
- 4The prominent flavor of ginger is characteristic of this dal, so don't skimp on it.
- 5For a richer flavor, you can add a tablespoon of ghee at the end before serving.
Adapt it for your goals.
With Khar
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.
Tangy VersionTangy Version
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.
With PorkWith Pork
A popular non-vegetarian variation involves adding small pieces of pork (with fat) to the dal while pressure cooking for a rich, savory flavor.
Spicier VersionSpicier Version
Add 1-2 dried red chilies to the tempering along with the panch phoron for extra heat.
Why this is on our healthy list.
Rich in Plant-Based Protein
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.
High in Dietary Fiber
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.
Excellent Source of Iron
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.
Boosts Bone Health
Rich in minerals like magnesium, potassium, and calcium, Mati Mahor Dal contributes to maintaining bone mineral density and strengthening skeletal health.
Frequently asked questions
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.