Matar Dal or Yellow split pea dal recipe
Split pea dal or matar dal is one of the most popular lentils in Indian cooking. Belonging to the family of Pisum sativum also known as peas, the dried peas are hulled and split to get the matar dal. This is a very traditional Bengali dal recipe which requires absolutely basic ingredients and just a couple of minutes of time. This can be served with parboiled rice and a vegetable side dish, often comprising of season’s fresh like cauliflower curry (aloo phoolkopir dalna) in winters or say, bottle gourd in the summers.
Peas vs Whole Dried Yellow Peas vs Dried Yellow Split Peas
After the peas are harvested, they are dried and peeled to get whole dried yellow peas. Popularly known as matar ki dal, which makes for a very popular Indian street-food called Matar ke Chole. In Kolkata, it is known as Ghugni.
When these whole dried yellow peas are further split into halves, they are then called as dried yellow split pea dal. Today in this post I will share an easy way of making this yellow split pea dal, also known as matar dal or motor dal.
Ingredients required to make Yellow Split Peas Dal recipe in Bengali style (Motor Dal)
- Yellow Split Peas Dal or Matar Dal or Motor Dal
- Wild Celery Seeds or Randhuni in Bengali or Ajmod in Hindi – This is a very uncommon ingredient, often found in Bengali cooking but rarely used elsewhere. Alternate to this would be Panchforon or Bengali mix-spices.
- Dried Bay Leaves
- Green Chillies
- Mustard Oil
- Salt & Turmeric Powder
- Sugar
The legume family is quite extensive and Indian cuisine comprises of quite a few many dal recipes whereby using these. It is interesting that Toor Dal or Split Pigeon Peas and Chana Dal or Split Yellow Gram are all referred to as Pea Dals, however, they all belong to different legume families.
Here on my blog, I have a recipe for Bengali style yellow split pea chana dal recipe, very popularly known as Niramish Cholar Dal.
For recipes with yellow split pigeon peas (toor dal), I have two varieties. One is the traditional Bengali way of making Arhar Dal with Panchforon. And the second is in North Indian style, which is Tadke-wali Toor Dal.
In addition, I have a separate post where I have listed all the Indian Dal recipes at one place. You can check it out here.
Split pea dal or matar dal is one of the most popular lentils in Indian cooking. Belonging to the family of Pisum sativum also known as peas, the dried peas are hulled and split to get the matar dal. This is a very traditional Bengali dal recipe which requires absolutely basic ingredients and just a couple of minutes of time. This can be served with parboiled rice and a vegetable side dish, often comprising of season's fresh like cauliflower curry (aloo phoolkopir dalna) in winters or say, bottle gourd in the summers.
- ⅓ cup Matar ke Dal or Motor Dal
- 1 Dried Bay Leaf
- ¼ tsp Radhuni or Wild Celery Seeds or Ajmod
- 1 Green Chillies
- Salt to Taste
- 1 + 1 tbsp Mustard Oil
- ¼ tsp Turmeric Powder
- ½ tsp Sugar
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Pressure cook the Dal with Water, Salt, Turmeric Powder, dried Bay leaf and 1 tbsp of Mustard Oil. Matar ke Dal or Yellow split peas cooks very quickly so be cautious otherwise they would get overcooked and become mushy. 3 quick whistles should be enough.
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Heat oil in a pan and temper it with radhuni or wild celery seeds or ajmod and green chilli. Allow them to splutter for couple of seconds.
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Then pour in the cooked dal and stir.
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Add sugar and check for seasoning. Add salt if required.
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Add water as required.
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Serve with a wedge of lime.
Pin this Motor Dal for later!
