Motor Dal or Split Yellow Pea Lentil Curry is a traditional dal prepared in every Bengali household, especially during special occasions. It can be enjoyed with hot luchis (pooris) or stuffed peas kachoris (koraishutir kochuri) during your weekend breakfast. It simply tastes divine. It also goes well with steamed rice or pulao. Please note this is a "no onion & no garlic" recipe. It is cooked in mustard oil for an authentic flavor. I always like to have this yummy dal with a dash of lime. So check out the step by step pictorial recipe to prepare this regional recipe.
- 1/2 cup motor dal, soaked for 2-3 hours
- 2 tbsp. mustard oil
- 2 bay leaves
- 2 dry red chilies
- 1 tsp. panch phoron
- 1/4 tsp. asafoetida
- 1 tsp. ginger, grated
- salt to tatse
- 1/2 tsp. turmeric powder
- 2-3 green chilies
- 1 tbsp. coriander leaves, chopped
Pressure cook the soaked motor dal in 1 & 1.2 cups water for 4-5 whistles. Mash it well with the back of the ladle and set aside.
Heat oil in a pan / kadai. Temper with dry red chilies, bay leaves and panch phoron. Sauté for a few seconds or till it stops crackling.
Add the ginger and asafoetida. Sauté for a few seconds.
Then add the pressure cooked dal, salt, turmeric powder and green chilies. Mix everything well and simmer for 2-3 minutes. Adjust the water at this stage.
When done, switch off the flame and garnish with coriander leaves. Serve with steamed rice.
Heat oil in a pan / kadai. Temper with dry red chilies, bay leaves & panch phoron. Sauté for a few seconds or till it stops crackling.
Add the ginger & asafoetida. Sauté for a few seconds.
Then add the pressure cooked dal, salt, turmeric powder green chilies. Mix everything well & simmer for 2-3 minutes. Adjust the water at this stage.
When done, switch off the flame & garnish with coriander leaves.
Serve with steamed rice.
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