Bengali Motor Dal Recipe
Bengali Motor Dal Recipe
I always say in my winter special recipes, that I always love winter only because of the food, or fresh vegetables and fruits we get to be precious. Not only vegetables and fruits, nolen gur, moya and many more. Alas we stay outside of west bengal, so in every winter, either I visit my hometown or I ask my parents to come over, only becuase they bring lots of winter delicacies .....shhhh. It's a top secret of inviting them :D Anyways, None can deny the fresh winter vegetables specially the pungent smell veggies like cauliflower, cabbage, raddish, spinach etc. No wonder I love all of them. And my most favorite winter dish is sabji khichuri on chily winter night, trust me it tastes yummm if my mom cooks this, and actually you need nothing as side. The veggie loaded khichuri tastes just perfect as it is.
Today I'm going to share another winter special Dal recipe, which is also very popular in my family along with 'Mota Mota Aloo Bhaja'and kagji/gondho lebu, that is Mulo diye motor dal. Split white peas lentil is called motor dal in bengali. And I never found this lentil outside West Bengal, so alwasy ask my parents to bring or I bring this dal in my every Kolkata visit. And this dal pairs very well with Raddish and coriander leaves. This dal need handfull of ingredients and tastes awesome. But remember while cooking this dal, motor dal never be mushy, the dal must be soft but not totally boiled to get mashed. Be carefull while boiling the dal. And serve this dal with hot steamed rice, thick fried potato sticks and kaji/gondho lebu. Use of tomato is optional, you can add or can skip if you don't like the sour taste. So let's check for my mom's special Mulo die Motor Dal recipe, which she adopted from her mom that means my Didu....
Ingredients for Mulo Die Motor Dal
Preperation steps for Mulo Die Motor Dal
Take the motor dal in a bowl, and wash thoroughly under tap water for 3,4 times. Now add some water in the bowl, and soak the dal for 30 minutes. After 30 minutes, discard the water and put the dal in pressure cooker, add thick sliced radish and chopped tomato with it, add 1 cup water and pressure cook for 2 or maximum 3 whistles. If you don't want to add tomato, just skip it.
After 2 whistles, if you find the dal is hard enough then only close it and wait for 1 or 2 more whistles.
Now heat oil in a kadai, temper the oil with tejpata, dry red chili, hing & cumin seeds. When the cumin seeds will start crackling add the boiled dal and reddish, add 1/2 cup more water, salt, sugar, turmeric & red chili powder (if using) and let the dal boil covered in lower heat for 5 minutes.
After 5 minutes, add chopped cilantro and cover it again.
After sometime when the dal will be settles at the bottom of the bowl and dal water will be clearly visible on the top, serve the dal then with hot steamed rice, thick fried potato sticks and kaji/gondho lebu.
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Serve this dal with hot steamed rice, thick fried potato sticks and kaji/gondho lebu.
Use of tomato is optional, you can add or can skip if you don't like the sour taste.