Mulo Diye Matar Dal (Yellow Split Pea dal with Radish)
Mulo Diye Matar Dal (Yellow Split Pea dal with Radish) is a delicious lentil soup made with sweet, crisp white radish. This healthy anf flavour-jammed Bengali dal is tempered with Indian 5 Spice (panch phoron) and dried red chillies and enjoyed with steaming hot rice or Indian flat bread.
Prep Time5 minutesmins
Cook Time20 minutesmins
Total Time25 minutesmins
Course: Main Course, Side Dish, Soup
Cuisine: Indian
Keyword: bengali dal recipe, Indian five spice, indian mooli dal recipe, mooli recipe, motor dal recipe, Mulo Diye Matar Dal, panch phoron dal, Yellow split pea dal
Servings: 4people
Author: Arpita
Ingredients
3/4cupYellow split pea (motor dal)washed
1medium sized Radish (mooli/mulo)washed, peeled and cut into large cubes
1 medium tomatochopped
1/2tspTurmeric powder
1/2 inch Fresh gingergrated
2-3Green chillies
1/2 tspSugar
Salt as per taste
handful of fresh coriander chopped
Wateras needed
Tempering
1tbspOil(veg/sunflower)
2 dried red chillidried red chilli
1tspIndian 5 spice (Panch phoron)
Instructions
In a pressure cooker add the washed yellow split pea, chopped tomato, green chillies, ginger, turmeric powder, salt, sugar and 3 cups of water and pressure cook for 6 to 7 whistles or the dal is almost 80 percent done.
Now add the radish in the dal and pressure cook it for 2-3 more whistles until the radish and the dal is cooked well.
To make the tarka/tempering heat a tbsp of oil in a small pan and temper the oil with dried red chillies and fry for few seconds, then add the Indian 5 spice (ranch phoron) and let it splutter.
Slowly pour the tempering/ tarka over the dal. stir everything well and let the dal boil for another 5-6 mins.
Garnish the dal with lots of freshly chopped coriander leaves.
Serve it with hot steamed rice or Indian flat bread.