Assamese Style Mati Mahor Dail | Black Gram with Papaya and Ginger Leaves

 

Mati mahor dail or split black gram is very widely used in Assamese cuisine. Rich in protein, fat and carbohydrates, split black gram is used in Assamese cuisine in many different dishes. Mati mahor khar (black gram khar), sobai jwng oma gwran jwng (smoked pork with black gram), sobai jwng dao bedor (chicken with black lentil) are few recipes of black gram of Assamese cuisine. 

Assamese style mati mahor dail omita aru ada paat diya (Black gram with papaya and ginger leaves) is a simple black gram recipe  that can be served in main course with steamed rice. The use of ginger leaves make the curry extremely aromatic. 

Ginger is one of the most widely used spice world wide. Ginger leaves (ada paat) are edible leaves. Ginger leaves have a less pungent ginger flavour and are commonly used as a spice. But ginger leaves are tough to chew and therefore sliced or chopped before adding into any curry. Ginger leaves are used in dishes just to enhance the flavour of the curry. In Assamese cuisine ginger leaves are used in lentil and fish curries.

Assamese Style Mati Mahor Dail | Black Gram with Papaya and Ginger Leaves   

📎Course : Main Course 

📎Cuisine : Assamese 

🔪Preparation Time : 15 minutes

♨Cooking Time : 20 minutes

🕞Total : 35 minutes
🍴Servings : 4

INGREDIENTS:

• 1 cup split black gram or mati dail
• 1 papaya (peeled and sliced into 4 big pieces) 
• 1/2 tsp turmeric powder 
• 1 bunch of ginger leaves 
• 2 green chillies, chopped 
• 4-5 cloves of garlic, roughly chopped 
• 2 tbsp mustard oil 
• Salt to taste 
• Chopped long coriander(Assamese maan dhania) 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 papaya, chopped green chillies and ginger leaves.  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 chopped garlic. When garlic turns light brown add turmeric powder and pour everything from the cooker. 
7. Add salt. 
8. In high heat cook for sometimes. Add more water if required. Cook until black gram become soft and tender. 
9. Remove from heat. Garnish with chopped long coriander leaves. 
10. Serve with rice.