Mati mahor dail
Mati mahor dail, from above
VegVeganAssam

Mati mahor dail

Whole black urad cooked soft with ginger. Assamese comfort dal.

45 minTime
10 gProtein each
mildSpice
6hPlan ahead. Soak for 6 hours first; the 45 minutes come after.
Assam's black dal1 chapter · 1 min read

Make it your way

Grandma's wayMati mah, ginger and mustard oil.
The original
168kcalsame
10 gproteinsame
7 gfibresame
45minutessame

Mati mahor dail as Assamese homes make it.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Whole urad (whole black gram)¾ cup, soaked
Ginger2.5 cm, crushed
Green chilli2
Mustard oil1 tbsp
Cumin seeds½ tsp
Bay leaf (indian bay leaf)1
Turmeric (ground turmeric)¼ tsp
Water3¼ cups
Saltto taste

Method

3 steps
  1. 1Pressure cook urad with turmeric and water for 5 whistles. Let the pressure release naturally.
  2. 2Temper cumin, bay leaf, ginger and chilli in mustard oil.
  3. 3Add the dal and simmer until creamy.
Serve it like this

Serve hot with rice, aloo pitika and fried fish.

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Make it a meal

What goes with Mati mahor dail: a bread or rice, a side, something to drink and something sweet.

Bread or rice Methi thepla40 min
Bread or rice Jeera rice30 min
With a main Masor tenga35 min
On the side Aloo pitika25 min
On the side Bengena pitika20 min
To drink Sweet lassi10 min
Something sweet Koat pitha30 min
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