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.
Servings: 4 people
- 3/4 cup Yellow split pea (motor dal) washed
- 1 medium sized Radish (mooli/mulo) washed, peeled and cut into large cubes
- 1 medium tomato chopped
- 1/2 tsp Turmeric powder
- 1/2 inch Fresh ginger grated
- 2-3 Green chillies
- 1/2 tsp Sugar
- Salt as per taste
- handful of fresh coriander chopped
- Water as needed
- 1 tbsp Oil (veg/sunflower)
- 2 dried red chilli dried red chilli
- 1 tsp Indian 5 spice (Panch phoron)
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.