Maati Dali, a traditional Assamese dish, offers a glimpse into the rustic flavors of Assam. Made with spilt urad dal, this dish is simple yet packed with delightful tastes. The earthiness of the dal, combined with the aromatic tadka, creates a comforting meal that pairs perfectly with steaming rice. Let’s delve into the recipe and savor the essence of Assamese cuisine.
Preparation time – 60 minutes
Cook time – 20 minutes
Serves – 4
Ingredients
For the pressure cooker:
- 1 cup urad dal, soaked in water for at least 1 hour
- 1 tbsp salt (or as per your taste)
- 1-2 green chilies
- 4 cups water
For the tadka:
- 3 tbsp mustard oil
- 2 dried red chilies
- 2 bay leaves
- 1 tsp panchphoran (Assamese five spice mix)
- 1 large onion, thinly sliced
- 1 tsp ginger paste
- 1 large tomato, cut into small cubes
- 1/4 tsp turmeric powder
- Chopped coriander leaves for garnish
Directions
- Soak the maati dali or spilt urad dal for at least one hour. Rinse well and pressure cook for 2-3 whistles with salt, water, and green chilies.
- Heat mustard oil in a kadhai. Once it starts to smoke, temper with dried red chilies, bay leaves, and panchphoran.
- Add the onions and fry till they turn golden brown.
- Add the ginger paste and cook till its rawness fades completely.
- Add the tomatoes and cook till they melt and assimilate well with the onions.
- Sprinkle turmeric powder and mix well.
- Pour the boiled dal into the kadhai, mix it well, and let it come to a roaring boil.
- Once you reach your desired consistency, turn off the flame and garnish with chopped coriander leaves.
- Serve with steaming rice and enjoy the rustic Assamese flavors. So simple, so minimal, and so good.
Enjoy the wholesome goodness of Maati Dali, a dish that celebrates the authentic flavors of Assam.
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