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Kathalu diya Matidail | Assamese style Split black gram curry with yam (Dioscorea bulbifera)

Kathalu diya Matidail | Assamese style Split black gram curry with yam (Dioscorea bulbifera)

Mati mahor dail (মাটি দাইল), urad dal or black gram has a special place in Assamese cuisine. Mati dail is ofen served in hokam or religious functions at home. Assamese style split black gram can be prepared in many different ways.  Sometimes by adding khar and sometimes by adding elephant apple etc. Today I'm going to share a simple Assamese style mati dail recipe where I have added yam or Kathalu.

Yam is a common name for some edible tuber plants whose genus is dioscorea. Kathalu is a type of yam whose biological name is "dioscorea bulbifera". These edible tubers are generally available during winter in Assam.

This split black gram curry is served in main course as a side dish with rice.

Kathalu diya Matidail | Assamese style Split black gram curry with yam (Dioscorea bulbifera)


📎Course : Main Course 
📎Cuisine : Assamese 
🔪Preparation Time : 15minutes
♨Cooking Time : 20 minutes
🕞Total : 35 minutes
🍴Servings : 4

INGREDIENTS:

  • 1 cup split black gram or mati dail
  • Yam (peeled and sliced into 4 big pieces) 
  • 1/2 tsp turmeric powder 
  • 1 bay leaf 
  • 2 dry whole red chillies 
  • 1/2 tsp panch phoron
  • 2 tbsp mustard oil 
  • Salt to taste 
  • Chopped coriander leaves for garnishing. 
METHOD:
  1. Soak split black gram overnight or for 3-4 hours. 
  2. Wash thoroughly.  Remove skins from the black gram as much as possible.
  3. In a pressure cooker take split black gram and 4 pieces of yam. Add 2 cups of water. Close the lid and cook for 2-3 whistles.
  4. Remove from heat and let the cooker open itself 
  5. In a pan heat mustard oil. 
  6. Add panch phoron. When crackling add whole dry red chilies and bay leaf. 
  7. Add turmeric powder and pour everything from the cooker. 
  8. Add salt. 
  9. In high heat cook for sometimes.
  10. Remove from heat. Garnish with chopped coriander leaves. 
  11. Serve with rice. 

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