Assamese Mati Mahor Dal-Split Black Gram Lentil

Mati Dal, made from split black gram, is a rustic staple of Assamese cuisine — cooked with minimal spices in pure mustard oil to let the earthy flavour of the lentils shine. Best enjoyed with hot steaming rice, it also comes in beloved regional variations: Mati Dalir Khar for a smoky twist, Ou Tengar Anja with elephant apple for a tangy kick, or Kumura di Mati Dal simmered with ash gourd for a light, nutritious meal.

Origin: Assam, India

Storage Instructions

Store in a cool, dry place in an airtight container.