Mati Dali Khar is a comforting lentil dish from Assam, known for its distinctive smoky flavour from kol khar - an alkaline filtrate of sun-dried banana peels. The khar helps break down the lentils, making them buttery soft. Tempered with panch phoron and chillies in mustard oil, this nutritious dal has a rustic, homely taste. Enjoy it with steamed rice for a satisfying meal.
Sunrise tip: In Assam, khar is considered to have digestive and medicinal properties. It's used in various dishes to balance acidity and add a hint of smokiness.
Time: 25 minutes
Boil the urad dal and keep aside.
Heat Sunrise Mustard oil in a kadai or wok. Once it starts smoking lightly, reduce heat and add panch phoron, bay leaf and dried red chillies. Let them splutter for 2-3 minutes.
Add chopped onion, chopped ginger and chopped garlic. Cook for 2-3 minutes.
Time: 11 minutes
Add boiled urad dal to the tempering prepared. Cook for 2-3 minutes.
Add salt to taste, Sunrise Red Chilli powder, Sunrise Coriander powder, Sunrise Cumin powder and cook for 2-3 more minutes.
Add khar to the cooked dal and sprinkle some Sunrise Tadka masala while stirring properly.
Let the dal simmer on low for 2-3 minutes to allow the flavours to meld. If it seems too thick, add a splash of hot water to adjust consistency.
Time: 1 minute
Switch off the heat. Garnish the Mati Dali Khar with fresh coriander leaves. Serve hot with steamed rice.
Accompaniment: Steamed rice, roti