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Masor Mur diya Mati Mahor Dail

Earthy whole black gram dal cooked with a fried Rohu head — thick, smoky and a true Assamese Sunday luxury.

Ingredients

• 200 g mati mah (split black gram with skin)
• 1 Rohu fish head, about 250 g, cut in two
• 1 medium onion, sliced
• 1 tbsp ginger paste
• 3 green chillies, slit
• 2 bay leaves
• ½ tsp cumin seeds
• 1 tsp turmeric powder
• 4 tbsp mustard oil
• salt to taste

Method

1. Dry roast the mati mah on low heat for 4–5 minutes till it smells nutty. Wash twice.
2. Pressure cook the dal with 3½ cups water, ½ tsp turmeric and salt for 3 whistles. It should be soft but not mushy.
3. Rub the fish head with salt and the remaining turmeric. Fry in smoking mustard oil till crisp and golden, about 4 minutes per side. Keep aside.
4. In the same oil add bay leaves and cumin. Fry the onion till golden, then add ginger paste and green chillies.
5. Pour in the cooked dal and bring to a boil.
6. Break the fish head into large pieces with your spatula and add to the dal. Simmer 8 minutes so the dal takes on the fish flavour.
7. Serve hot with rice and a squeeze of lemon.

Tip: Roasting the mati mah first is what gives Assamese mati mahor dail its deep, smoky taste — don't skip it.