Matar Dal
A homestyle split pea dal with a gentle warmth from ginger, cumin, and green chili. It cooks into a comforting bowl with soft lentils and a light tempering that goes well with rice or roti.
For 4 servings
- prep · ~30 min
Wash and soak the matar dal.
Rinse the matar dal well until the water runs clearer. Soak it in fresh water for 30 minutes, then drain.
TIPA short soak helps the split peas cook faster and more evenly. - pressure cook · ~15 min
Pressure cook the dal.
1.Add the soaked matar dal to a pressure cooker with water, turmeric powder, and salt.2.Mix once and close the lid.3.Cook on medium heat for 4 to 5 whistles, until the dal is soft.4.Let the pressure drop naturally before opening. - temper · ~4 min
Make the tempering.
1.Heat oil in a pan over medium heat.2.Add cumin seeds and asafoetida.3.Let the cumin crackle for 20 to 30 seconds.4.Add onion and green chili.TIPKeep the heat medium so the cumin releases flavor without burning. - saute · ~7 min
Cook the onion, ginger, and garlic.
1.Sauté the onion until soft and lightly golden, about 5 to 6 minutes.2.Add ginger and garlic.3.Cook for 1 minute until the raw smell fades. - saute · ~5 min
Cook the tomatoes and spices.
1.Add tomato, red chili powder, and coriander powder.2.Cook until the tomatoes turn soft and pulpy, about 4 to 5 minutes.3.Mash the tomatoes lightly with the spoon as they cook. - simmer · ~6 min
Combine the dal and simmer.
Pour the cooked dal into the pan and mix well with the masala. Add a splash of water if needed for a pourable consistency, then simmer for 5 to 7 minutes.
TIPMash a little of the dal while simmering for a creamier texture. - garnish · ~1 min
Finish with coriander leaves and lemon juice.
- serve
Serve hot.
Serve the matar dal hot with rice or roti.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Do not skip the 30-minute soak; it helps split peas cook evenly and prevents a chalky center.
- 2Let the pressure release naturally so the dal finishes softening without splitting harshly.
- 3Cook the onions until lightly golden, not deeply browned, to keep the dal's flavor gentle and homestyle.
- 4Mash some of the cooked dal during the final simmer for a creamier body without adding cream.
- 5Add a splash of hot water while simmering if the dal thickens too much; split peas continue to absorb liquid off the heat.
- 6Stir in lemon juice only after turning off the heat so the fresh tang stays bright.
- 7This dal thickens as it sits, so loosen leftovers with water and reheat gently before serving.
Adapt it for your goals.
No-onion-no-garlic
Skip onion and garlic, increase ginger slightly, and keep the cumin-hing tempering for a simpler satvik-style matar dal.
spicierSpicier
Add an extra green chili or a little more red chili powder if you want a sharper, hotter finish.
ghee tadkaGhee-tadka
Use ghee instead of oil in the tempering for a richer aroma that pairs especially well with rice.
thicker dalThicker-dal
Simmer a little longer and mash more of the split peas for a thicker dal that scoops up well with roti.
Why this is on our healthy list.
Plant-Based Protein
Split peas make this dal filling and nourishing, offering a good plant-based protein option for everyday meals.
Fiber-Rich Comfort Food
Matar dal and the onion-tomato base provide fiber that supports fullness while keeping the dish hearty and simple.
Digestive Spice Support
Ginger, cumin, and asafoetida are traditional pantry spices often used to make lentil dishes feel lighter and more balanced.
Frequently asked questions
Yes, but it will usually need more water and a longer pressure-cooking time. Soaking gives a softer, more even texture.
