Mati dailor logot paro manxo (pigeon with split black gram)

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Mati dailor logot paro manxo (pigeon with split black gram)


  • Mati dail: 150 ml
  • Water: 700 ml
  • Onion paste: 2 tbsps
  • Garlic paste: 2 tsps
  • Ginger paste: 1 tsp
  • Slit green chillies:4
  • Oil: 3-4 tbsps
  • Bay leaves: 2
  • Dry chillies: 2
  • Fennel powder: 1 tsps level
  • Coriande powder: 1 level tsp
  • Crushed cardamom: 4
  • Crushed cinnamon: 1 inch long
  • Turmeric powder: 1 level tsp
  • Salt: to taste
  • Freshly crushed pepper powder: 1 level tsp


    • Soak the dal overnight. Wash and drain.
    • Do not remove all the peel .
    • Pressure cook the dal with a little salt.
    • Heat oil in a karai.
    • Fry the bay leaves and dry chiilies till it changer colour.
    • Add the onion paste and fry for half a minute. Add the garlic paste and fry till oil floats to the top.
    • Add the meat and sprinkle coriander powder, fennel powder, turmeric powder and salt.
    • Stir fry upon medium heat till the meat is dry of water.
    • Add the hot dal and slit green chillies.
    • Cook covered till done.
    • Add the crushed cardamom and cinnamon.
    • Also add the pepper powder, ginger paste and stir well.
    • Cover and switch off the gas,
    • After about 2 minutes remove cover and serve with boiled rice.
    • Enjoy with a fritter of your choice.

    Notes: In place of powdered coriander and fennel you can add its paste.

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