Description
Bengali winters witness the preparation of a hearty lentil soup called Mulo diye Motor Dal, where yellow split peas are cooked with radishes.
Ingredients
Units
Scale
- 150g Motor Dal/ Yellow Split Peas
- 3 Radish
- 50g Cilantro/ Coriander leaves (optional)
- 4 Green Chili
- 2 Dry Red Chilli
- 1 Tsp. Nigella Seed
- 1/2 Tsp. Turmeric Powder
- 1 Tbsp. Sugar
- 1 Tsp. Salt or to taste
- 1.5 Tbsp. Ghee
Instructions
- Clean the lentils and remove any impurities.
- Remove the leaves and peel from the radishes, then dice them into small squares.
- In a pressure cooker, combine the lentils, turmeric powder, and three times the amount of water.
- Close the lid and cook on low heat until one whistle sounds.
- Once the pressure has released, open the lid and add the radish, cilantro, and halved green chilies. Close the lid again with the weight on.
- Continue cooking on low heat until two whistles sound, then turn off the heat.
- In a pan, heat ghee and temper it with nigella seeds and dried red chili.
- Add the boiled lentils and vegetables to the pan.
- Season with salt and sugar, then mix well with a ladle.
- Bring the mixture to a boil, then turn off the heat.
- Serve hot with steamed rice.
Notes
- Coriander leaves are optional, but I personally like to add a few.
- To reduce calories, you can substitute oil for ghee.
- You can also omit the sugar if desired.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Side Dish
- Method: Cooking
- Cuisine: Bengali
Nutrition
- Serving Size: 50g
- Calories: 143
- Sugar: 4.3g
- Sodium: 206mg
- Fat: 5.2g
- Saturated Fat: 3.1g
- Carbohydrates: 17.9g
- Fiber: 6.9g
- Protein: 6.7g
- Cholesterol: 12mg
