Mati Mahor Dali Recipe

Cooking Directions

• STEP 1.Wash the split black gram lentils thoroughly and soak them in water for 2-3 hours.
• STEP 2.Drain the soaked lentils and transfer them to a pressure cooker. Add water, turmeric powder, and salt.
• STEP 3.Pressure cook the lentils for 4-5 whistles or until they are soft and cooked through.
• STEP 4.In a separate pan, heat oil and add mustard seeds, cumin seeds, dried red chilies, and curry leaves. Let them splutter.
• STEP 5.Add chopped onions and sauté until they turn golden brown.
• STEP 6.Add ginger-garlic paste and sauté for a minute.
• STEP 7.Add chopped tomatoes and cook until they are soft and mushy.
• STEP 8.Add the cooked lentils to the pan and mix well. Adjust the consistency by adding water if needed.
• STEP 9.Simmer the dal for a few minutes to allow the flavors to blend together.
• STEP 10.Garnish with chopped coriander leaves and serve hot with steamed rice.

Cooking Tips

• Soaking the lentils helps in reducing the cooking time.
• Adjust the spice level according to your preference by adding more or less dried red chilies.
• You can add a squeeze of lemon juice for a tangy flavor.

Storage and Serving

• Mati Mahor Dali can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dal before serving and adjust the consistency by adding water if needed.
• Serve the dal with steamed rice and a side of vegetables or fish curry for a complete meal.