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A comforting Bengali winter classic. This simple dal features tender split yellow peas cooked with chunks of radish, seasoned with a fragrant tempering of traditional spices. A perfect wholesome dish to enjoy with steamed rice.
For 4 servings
Wash the motor dal thoroughly under running water. Soak it in ample water for at least 1 hour. After soaking, drain the water completely.
In a pressure cooker, combine the soaked and drained dal, cubed radish, salt, turmeric powder, and 4 cups of water. Stir to mix.
Secure the lid of the pressure cooker. Cook on medium heat for 3-4 whistles, or for about 10-12 minutes, until the dal is soft but the radish cubes still hold their shape. Allow the pressure to release naturally.
While the dal cooks, prepare the tempering (phodon). Heat mustard oil in a small pan or tadka pan over medium-high heat until it is fragrant and slightly smoking. Reduce the heat to low.
Add the bay leaf, dried red chillies, and panch phoron to the hot oil. Allow them to splutter for about 30 seconds until aromatic. Then, add the ginger paste and slit green chillies, and sauté for another 30 seconds until the raw smell of ginger disappears.
Once the pressure has fully released, carefully open the cooker. Pour the hot tempering directly into the cooked dal. Add the sugar and stir gently to combine.
Place the cooker back on low heat and bring the dal to a gentle simmer. Cook for 2-3 minutes to allow the flavors to meld. Check for seasoning and adjust salt if needed. If the dal is too thick, add a little hot water to reach your desired consistency.
A comforting Bengali winter classic. This simple dal features tender split yellow peas cooked with chunks of radish, seasoned with a fragrant tempering of traditional spices. A perfect wholesome dish to enjoy with steamed rice.
This bengali recipe takes 35 minutes to prepare and yields 4 servings. At 253.92 calories per serving with 12.6g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Turn off the heat. Garnish with freshly chopped coriander leaves and a drizzle of ghee (if using). Serve hot with steamed rice.
You can use masoor dal (red lentils) instead of motor dal for a quicker cooking version. The texture will be smoother and creamier.
For a richer, tangier flavor, add 1 small chopped tomato along with the radish before pressure cooking.
Instead of just ghee, you can add a pinch of roasted cumin powder (bhaja jeere guri) at the end for a wonderful nutty aroma.
Add a pinch of asafoetida (hing) to the hot oil during tempering for enhanced flavor and digestive benefits.
Motor dal (split yellow peas) is an excellent source of protein, which is essential for muscle repair, growth, and overall body function, making it a great choice for vegetarians and vegans.
Both lentils and radish are packed with dietary fiber. This aids in healthy digestion, prevents constipation, promotes gut health, and helps in maintaining stable blood sugar levels.
Radishes are known to support liver and gallbladder function. They contain compounds that help the liver detoxify and can aid in the elimination of waste from the body.
The spices used, like turmeric (with its active compound curcumin) and ginger, have powerful anti-inflammatory and antioxidant properties that help strengthen the immune system and fight off infections.
Mulo Diye Motor Dal is a traditional Bengali lentil dish made with motor dal (split yellow peas) and mulo (daikon radish). It's a simple, nutritious, and flavorful dal, typically enjoyed during the winter months when radishes are in season.
Yes, it is very healthy. It's rich in plant-based protein and dietary fiber from the lentils, and provides vitamins and minerals from the radish. The use of spices like turmeric and ginger adds anti-inflammatory benefits. It is a well-balanced and wholesome dish.
One serving (approximately 1 cup or 310g) of Mulo Diye Motor Dal contains around 250-290 calories, depending on the amount of oil and ghee used. It's a relatively low-calorie dish packed with nutrients.
Absolutely. You can cook it in a regular pot or saucepan. It will take longer, about 40-50 minutes, for the dal to become tender. Add the radish after the dal is halfway cooked to prevent it from getting too mushy. You may need to add more water as it cooks.
The pungency of radish is part of its character, but the sugar in the recipe helps balance it. Ensure you don't skip the sugar. Also, cooking the radish well softens its sharp flavor. If you are sensitive to it, you can blanch the radish cubes in hot salted water for 2-3 minutes before adding them to the dal.
You can store Mulo Diye Motor Dal in an airtight container in the refrigerator for up to 2-3 days. The dal tends to thicken upon cooling, so you may need to add a little hot water while reheating to adjust the consistency.
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