Indian Main Course

Mati Mahor Rice Bowl Recipe

Name: Mati Mahor Rice Bowl Recipe
Prep time: PT15.00M
Cook time: PT30.00M
Total time: PT50.00M
Yield: 5.00
Cuisine: Indian
Ingredients: 1 Sachet MAGGI Masala-ae-Magic; 1 Cup Urad Dal; 2 Cups Water; 4 Tablespoons Mustard Oil; 2 Units Chillies; Red (Capsicum Annum); 1/2 Teaspoon Panch Phoron; 2 Units Bay Leaf; 1 Unit Onion; 1 Teaspoon Ginger Paste; 1 Teaspoon Garlic Paste; 1 Unit Tomato; 1/2 Teaspoon Turmeric Powder; 3 Units Green Chillies; 1 Pinch Salt; 2 Tablespoons Coriander Leaves (Chopped); 5 Cups Cooked Rice

50Min

Medium

Recipe Variants

This is a traditional Assamese version with a signature Panch Phoron top note. The mustard oil and dry red chillies add the pungency that is typical of this lentil dish. This dal dish is always consumed as part of the traditional Assamese Thali. For a comfort bowl top some steamed rice with a generous helping of this dal and add on some extra mustard oil and chopped green chillies.

Ingredients

5 Servings

1 Sachet

MAGGI Masala-ae-Magic

1 Cup

Urad Dal

2 Cups

Water

4 Tablespoons

Mustard Oil

Chillies, Red (Capsicum Annum)

0.5 Teaspoon

Panch Phoron

Bay Leaf

Onion

1 Teaspoon

Ginger Paste

1 Teaspoon

Garlic Paste

Tomato

0.5 Teaspoon

Turmeric Powder

Green Chillies

1 Pinch

Salt

2 Tablespoons

Coriander Leaves (Chopped)

5 Cups

Cooked Rice

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Nutrition Value

Energy

1057.85 kcal

Carbohydrates

207.21 g

Protein

22.96 g

Fats

5.07 g

Information per serving

Step 1

15 Min

Clean wash and soak the dal in water for 3-4 hours. Prepare ingredients as mentioned in the list.

Step 2

5 Min

Drain the water and pressure cook the urad dal with water for 1 whistle. Keep aside.

Step 3

10 Min

Heat 2 tbsp of oil in karahi, add panch phoron, bay leaves and dry whole red chilies. Allow to splutter, add the chopped onion and fry till light brown

Step 4

8 Min

Add the ginger-garlic paste, sauté for a 2-3 minutes. Add chopped tomatoes, half the green chilies and turmeric powder. Fry for 2-3 minutes.

Step 5

7 Min

Carefully pour the boiled dal, add MAGGI Masala-ae-Magic, salt to taste and bring to a boil. Simmer for a few minutes. Check the consistency of the dal, it should not be too runny nor too thick. If needed, add some warm water to get the consistency right

Step 6

5 Min

Put the rice in 5 bowls, top generously with the Mati Mahor Dal. Drizzle ½ tsp mustard oil and serve hot garnished with coriander leaves and chopped green chillies.

Step 1 of 6

Clean wash and soak the dal in water for 3-4 hours. Prepare ingredients as mentioned in the list.

Step 2 of 6

Drain the water and pressure cook the urad dal with water for 1 whistle. Keep aside.

Step 3 of 6

Heat 2 tbsp of oil in karahi, add panch phoron, bay leaves and dry whole red chilies. Allow to splutter, add the chopped onion and fry till light brown

Step 4 of 6

Add the ginger-garlic paste, sauté for a 2-3 minutes. Add chopped tomatoes, half the green chilies and turmeric powder. Fry for 2-3 minutes.

Step 5 of 6

Step 6 of 6

Put the rice in 5 bowls, top generously with the Mati Mahor Dal. Drizzle ½ tsp mustard oil and serve hot garnished with coriander leaves and chopped green chillies.