Mati Dail
A humble, comforting Bengali dal made with yellow split peas and delicately spiced with ginger and cumin. Light on the stomach yet deeply nourishing, this everyday dal has a naturally creamy texture that pairs perfectly with steamed rice.
For 4 servings
- prep · ~2 min
Rinse the split peas until the water runs clear.
Wash the yellow split peas in several changes of water. Drain thoroughly.
- pressure cook · ~15 min
Pressure cook the dal with turmeric and salt.
Add rinsed dal to a pressure cooker along with 3 cups of water, turmeric powder and salt. Close the lid and cook on medium heat. After the first whistle, reduce the heat to low and cook for another 10 minutes. Let the pressure release naturally.
TIPNatural pressure release ensures the dal gets creamier. Don't force-open the cooker. - mix · ~5 min
Open the cooker and whisk the dal to a creamy consistency.
Once the pressure has fully released, open the lid. Use a whisk or wooden spoon to blend the cooked dal vigorously until smooth and creamy. Stir in an additional 1 to 1.5 cups of water to reach your desired consistency and bring to a gentle simmer.
TIPWhisking while hot is the secret to a perfectly silky, non-grainy dal texture. - temper · ~2 min
Make the cumin-ginger tempering.
1.Heat ghee in a small tempering pan over medium heat until it shimmers.2.Add cumin seeds and let them sizzle and turn dark brown (20 seconds).3.Add broken dried red chili and sauté until fragrant (10 seconds).4.Switch off the heat and immediately stir in the grated ginger, letting it cook in the residual heat.TIPTake the pan off the heat before adding ginger — high heat makes it bitter and destroys the delicate aroma. - simmer · ~2 min
Pour the tempering over the simmering dal and stir.
Immediately pour the hot tempering over the dal. It will sizzle as it hits. Stir once to combine and let it simmer for 2 more minutes so the flavors meld.
TIPCover and let it rest for 5 minutes after cooking to let the ginger perfume the dal fully. - garnish
Garnish with fresh coriander leaves and serve hot.
Ladle into katoris and sprinkle generously with chopped coriander leaves. Serve piping hot with steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a heavy-bottomed pressure cooker for even cooking and creamy dal.
- 2Whisk the dal vigorously while hot to break down any lumps for a silky texture.
- 3Let the pressure release naturally for at least 10 minutes to deepen the creamy consistency.
- 4Add the grated ginger off the heat to keep its fresh, pungent aroma intact.
- 5Let the dal rest covered for 5 minutes after tempering so the flavors meld.
- 6Adjust the final soupiness with warm water to your preferred consistency.
Adapt it for your goals.
Vegan
Replace ghee with any neutral oil (like mustard or coconut oil) for a fully plant-based version that still delivers a rich tempering.
low oilLow-oil
Dry-toast the cumin and chili in a hot pan (no oil) and stir in the ginger raw—a lighter take that preserves the aromatic character.
spicySpicy
Add 1-2 finely chopped green chilies along with the ginger for extra heat and a bright, fresh kick.
tomato onionTomato-onion
Sauté ½ diced onion and 1 chopped tomato in the ghee before adding cumin for a richer, more robust base—popular in some Bengali households.
Why this is on our healthy list.
Rich in Plant Protein
Yellow split peas provide a substantial amount of plant-based protein, making this dal a filling and wholesome meal base.
High in Dietary Fiber
The split peas are an excellent source of soluble fiber, which aids digestion and helps maintain steady blood sugar levels.
Anti-Inflammatory Spices
Turmeric and ginger both contain potent anti-inflammatory compounds (curcumin and gingerol) that support joint health and immunity.
Low in Fat
With just a teaspoon of ghee for the entire pot, this dal is naturally low in fat while still delivering rich flavor.
Iron from Lentils
Yellow split peas contribute a good amount of non-heme iron, enhanced by the vitamin C in the fresh coriander garnish.
Frequently asked questions
Yes—soak the split peas for 30 minutes, then simmer in 4-5 cups of water for 40-50 minutes, skimming any foam, until soft and creamy.
