How soft should the peas be after pressure cooking?

They should mash easily between your fingers but not be completely dissolved. The dal should have softness with some body.

Why is a little sugar added to this dal?

That small amount balances the earthiness of the peas and the heat of the chilies, which is common in many Bengali dals.

Can I skip the ghee tempering step?

The dal will still cook, but the tempering gives most of the aroma and depth. If needed, use oil instead of skipping it entirely.

How do I fix motor dal if it becomes too thick?

Simmer in a little hot water until it loosens to your preferred consistency, then recheck salt before serving.

How long does motor dal keep in the fridge?

It keeps well for a few days in an airtight container. Reheat gently with a splash of water because it thickens on chilling.

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Motor Dal

RATING

4.4/5(72)

TASTE SCORE

6/10

A comforting Bengali-style dal made with dried yellow peas, gently cooked until soft and finished with a simple tempering. It has an earthy taste, light sweetness, and a home-style feel that goes beautifully with plain rice.

PREP

10m

COOK

30m

SERVES

1 KATORI

204 cal

SERVINGS

METHOD · 5 STEPS

prep · ~480 min
Soak the yellow peas.
Wash the dried yellow peas well, cover with plenty of water, and soak overnight. Drain before cooking.
pressure cook · ~20 min
Pressure cook the peas until soft.
1.Add the soaked yellow peas to a pressure cooker with water, turmeric powder, and salt.
2.Close the cooker and cook on medium heat until the peas are soft and mash easily.
3.Let the pressure drop naturally, then open and lightly mash a small portion for a creamier texture.
TIPDo not overcook to a paste; the dal should stay soft but still have some body.
temper · ~2 min
Make the tempering.
1.Heat ghee in a small pan over medium heat.
2.Add bay leaf, cumin seeds, and dried red chili.
3.Let the cumin sizzle and the chili darken slightly without burning.
4.Add grated ginger and cook briefly until fragrant.
TIPKeep the heat moderate so the spices bloom in the ghee instead of turning bitter.
simmer · ~7 min
Finish the dal.
1.Pour the hot tempering into the cooked peas.
2.Add green chili and sugar, then mix well.
3.Simmer for 5 to 7 minutes, adding a little more water if the dal looks too thick.
serve
Serve the motor dal hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Soak the yellow peas overnight; under-soaked peas cook unevenly and stay chalky in the center.
2
After pressure cooking, mash only a small portion of the peas so the dal stays creamy but still has body.
3
Bloom the cumin, bay leaf, and dried red chili in moderately hot ghee; scorched spices will make the dal taste bitter.
4
Add the grated ginger only after the whole spices sizzle, and cook it briefly so it stays bright rather than harsh.
5
Keep the final texture slightly loose before serving, because motor dal thickens as it stands.
6
If making ahead, reheat with a splash of hot water and adjust salt after warming, not before.
7
For the best home-style Bengali finish, serve it hot with plain steamed rice rather than heavily spiced sides.