Maati mahor dail (black gram dal)
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Whole or split black gram cooked soft with ginger and a light tempering, an everyday dal of Assam.
Region: AssamOccasion: Everyday mealsTime: 45 min (plus soaking)Serves: 4Vegan
Ingredients
- 1 cup maati mah (split black gram), soaked 2 hours
- 1 tsp ginger, grated
- ½ tsp turmeric
- Salt to taste
- 1 tbsp mustard oil
- ½ tsp cumin seeds
- 1 dry red chilli
- 1 bay leaf
- 4 cups water
Method
- Cook the dal with water, turmeric and salt until soft, about 30 minutes, skimming off the froth.
- Mash it lightly and add the ginger.
- Heat the mustard oil and add cumin, red chilli and bay leaf.
- Pour the tempering over the dal and simmer for 2 minutes. Serve with rice.
History
Maati mah, black gram, is grown in Assam after the rice harvest.
Significance
A bowl of dal with rice, a bhaji and a pitika makes up the everyday Assamese meal.