Pork With Mati Dali

Pork with Mati Dali is a cherished delicacy from tribal and rural kitchens, especially in Odisha, Jharkhand, Chhattisgarh, and Northeast India. This slow-cooked dish combines the richness of pork with the earthy simplicity of mati dali (split green gram or moong dal), creating a protein-packed curry that is both nourishing and deeply flavorful.

Chunks of pork, with a perfect balance of fat and lean meat, are simmered with moong dal, garlic, green chilies, and a rustic mix of tribal spices — often without onion or tomato. The lentils thicken the gravy, while the pork fat infuses it with a rich, smoky depth. Traditionally cooked over a wood fire, this dish is known for its natural, comforting taste.