Matar Dal Recipe (Yellow Split Pea Dal)
Matar dal recipe is a combination of dried yellow split peas and a variety of whole spices, which prepares a highly delicious dal packed with full of flavors.
Ingredients
- 250 grams Matar Dal (properly washed and soaked in water)
- 1 piece Tomato (chopped)
- 1 piece Onion (chopped)
- 1 tablespoon Ginger (chopped)
- 1 tablespoon Garlic (chopped)
- 4 pieces Green chilies
- 1 tablespoon Coriander leaves
- 1 tablespoon Turmeric powder
- ½ tablespoon Cumin seeds
- 3 pieces Dried red chilies
- 3 pieces Bay leaves
- 2.5 tablespoon Mustard oil
- Salt to taste
Instructions
- Put a pressure cooker on a gas stove. Add the soaked matar dal in a pressure cooker and add water into it. Pressure-cook matar dal till 3 whistles.
- Remove the lid, add some hot water into the half boiled dried dal in pressure cooker.
- Put the lid on. Make sure you don’t seal it.
- After dal comes to a boil, ladle out the white foam.
- Add a little less than ½ tsp of turmeric powder.
- Bring it to a boil once again.
- Take out the pressure cooker from the gas stove.
- Put a kadai on the gas stove.
- Add dry red chillies, cumin seeds and bay leaves to hot mustard oil.
- Add chopped onion; give it a good stir.
- Add chopped garlic and grated ginger. Sauté them.
- Add green chillies and sliced tomatoes.
- Sprinkle salt to taste. Mix well. Continue stirring.
- Add the liquid layer of boiled dal to the tadka. It will soften tomatoes more quickly.
- Add a little bit of turmeric powder. Mix well.
- Once the tadka is ready, pour the boiled matar dal into the pan.
- Add a little more salt, Mix well. Let it come to a boil.
- Finish it with coriander leaves. Alternatively, you can use curry leaves. Serve it with steamed rice, naan, paratha, poori, roti or chapati.
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Notes
Wash and soaking the lentils for some time. This will soften the lentils to give it a unique texture and reduce the cooking time. It will also ensure even cooking.
Temper the whole spices in hot oil or ghee. This will ensure that the essential oils are released which will add to the aroma of the matar dal eventually.
Ensure that you take time to sauté the onions. I make sure they are golden brown in color before I add the lentils. This will render the rich texture and color of the dal. Also, cook the tomatoes until they are tender and turn mushy. This will help them mix well with the lentils.
Add the right amount of water to the dal. Check the consistency and add water according to the eventual consistency you want. Remember, the dal will thicken as it cools down. So, always add a little bit more water.
Slow cooking over a low heat is the key to make this dish and ensure its rich taste and flavor and proper infusion of the spices.
Nutrition Info (Estimation Only)
Nutrition Facts
Matar Dal Recipe (Yellow Split Pea Dal)
Amount per Serving
Calories
149
Calories from Fat 72
% Daily Value*
Fat
8
g
12
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
4
g
Sodium
706
mg
31
%
Potassium
345
mg
10
%
Carbohydrates
16
g
5
%
Fiber
6
g
25
%
Sugar
3
g
3
%
Protein
5
g
10
%
Vitamin A
418
IU
8
%
Vitamin C
7
mg
8
%
Calcium
32
mg
3
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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