Mulo Diye Motor Dal
A humble Bengali winter dal featuring yellow split peas simmered with tender white radish. The radish melts into the dal, lending a delicate sweetness while mustard oil and whole spices bring a rustic, earthy character. Served with steamed rice, it's comfort in a bowl on a chilly afternoon.
For 4 servings
- prep · ~30 min
Soak the motor dal.
Soak the rinsed yellow split peas in enough water for 30 minutes. Drain and set aside.
- pressure cook · ~20 min
Cook the dal with radish.
In a pressure cooker, combine the soaked dal, radish batons, turmeric powder, and 4 cups water. Stir in the salt and sugar. Close the lid and cook over medium-high heat for 4-5 whistles, then lower the heat and simmer for 8-10 minutes. Let the pressure release naturally.
- prep · ~2 min
Check the dal consistency.
Open the cooker and check that the dal is soft and the radish is tender. Using the back of a ladle, gently mash some of the dal and radish against the side of the cooker to thicken the consistency. If it's too thick, add a splash of hot water.
TIPThe radish should be meltingly tender but still holding its shape — don't over-mash. - temper · ~7 min
Prepare the tempering.
1.Heat mustard oil in a kadai over high heat until it smokes lightly and turns pale yellow.2.Reduce heat to medium. Add the bay leaf, dried red chilies, and panch phoron. Let the spices crackle and become fragrant, about 30 seconds.3.Add the ginger paste and sauté until the raw aroma disappears, about 1 minute.4.Add the chopped tomato and cook until soft and the oil begins to separate at the edges, about 3-4 minutes.TIPMustard oil must reach its smoking point to lose the raw pungency — don't skip that step. - simmer · ~7 min
Combine and simmer the dal.
Pour the cooked dal and radish into the kadai with the tempering. Add the slit green chilies. Stir everything together and bring to a gentle simmer. Cook uncovered for 5-7 minutes, letting the flavours meld and the dal thicken to your liking.
TIPA longer simmer deepens the flavour — the radish sweetness will bloom. - garnish
Finish with fresh coriander and serve hot.
Taste and adjust salt or sugar if needed. Sprinkle chopped coriander leaves over the dal and serve immediately with steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak the motor dal for at least 30 minutes to ensure even cooking and a creamy texture.
- 2Smoke the mustard oil until it turns pale yellow to mellow its pungency—essential for authentic flavor.
- 3Don't over-mash the radish; it should be tender but still hold its shape for texture contrast.
- 4Let the dal simmer for a full 5-7 minutes after combining with the tempering to marry the flavors.
- 5Adjust the sugar and green chilies to balance the radish's natural sweetness and heat.
- 6Serve immediately; the dal thickens as it cools—add a splash of hot water if reheating.
Adapt it for your goals.
Vegan
This recipe is already vegan; simply ensure the sugar used is vegan-friendly. No other changes needed.
low oilLow-oil
Reduce mustard oil to 1 tablespoon and dry-roast the whole spices before adding to the dal for a lighter version that still retains some aromatic punch.
high proteinHigh-protein
Add 1/2 cup of cubed paneer or tofu during the final simmer for extra protein, complementing the dal's earthy flavor.
no onion no garlicNo-onion-no-garlic
This recipe naturally contains no onion or garlic, making it suitable for sattvic diets or Jain meals—just omit the green chili if preferred.
Why this is on our healthy list.
Rich in Plant Protein
Yellow split peas are a fantastic source of plant-based protein and dietary fiber, supporting muscle repair and digestive health.
Digestive Aid from Radish
White radish (daikon) contains enzymes that aid digestion and is known for its mild diuretic properties, helping reduce bloating.
Antioxidant-Rich Spices
Turmeric, ginger, and mustard oil provide anti-inflammatory and antioxidant compounds that support overall immunity.
Low in Fat
With only 2 tablespoons of oil for the entire dish, this dal is a heart-friendly, low-fat meal option.
Frequently asked questions
Yes, but you'll need to soak the dal for at least 1 hour and simmer it in 5 cups of water for 35–40 minutes until soft, stirring occasionally to prevent sticking.
