Bengali Matar Dal | Soup with Yellow Split Pea

Bengali Matar Dal | Soup with Yellow Split Pea

Author: Rumki Paul
Course: Main
Cuisine: Bengali
Preparation Time: 5 minutes
Cooking time: 20 minutes
Total time: 25 minutes
Servings: 4-5 Persons

Bengali Matar Dal is one of the comfort recipes for dal which is frequently prepared on every second day at a Bong house. It is a very healthy and delectable dish which is mostly accompanied with steamed Rice, Bhaji and a piece of lemon slice. In this preparation, boiled Matar Dal (Yellow Split Pea) is cooked with Onions and whole spices like Panch phoran, dry red Chillies in some ground spices.

Dal recipes, especially Matar dal play a vital role in bengali veg recipe. It is prepared in multiple ways. Sometimes using green leafy vegetables, sometimes with root veggies and of course, sometimes with fish head too. Today, I am going to share the easiest form of Bengali Matar Dal with you. In this preparation, I have not added any external vegetables. It is a simple runny Yellow Split Pea Soup recipe.

This recipe for yellow split pea is known for its light texture and extraordinary flavour. It makes the meal on a summer day, soothing and comfortable with its ease and cosiness. It is a very simple recipe which requires minimal ingredients to get prepared.

I still remember how my Mom used to prepare this comfort Bengali Matar Dal in summer and serve us with piping hot steamed rice, begun bhaja and a lemon slice. On a summer day, this thin dal matches heavenly with the taste buds.

If you are a bong, then you will understand the nostalgic taste of these super simple meals. But for rest of the people, I will recommend trying this simple delectable meal at least once. I am sure you are going to repeat it again and again.

Bengali Matar Dal with step by step photos and instructions has been provided in the ‘Instructions’ section of the recipe. But before directly jumping into the recipe, let me share few interesting facts about this dal and the recipe.

Benefits of Yellow Split Pea

How to make Bengali Matar Dal?

For the Yellow Split Pea Soup, first I have washed the dal and boiled it with some salt and water in a pressure cooker. You can also boil the dal directly in kadai but it will take a bit longer to get cooked. I have not soaked the dal in water for the preparation. Soaking reduces the cooking time a bit but if you are in hurry then its fine to cook it directly without soaking.

Recipe for yellow split pea is a traditional Bengali food and hence I have cooked it in Mustard oil. I have used Panch Phoran spice and dry red Chillies for the tempering of the dish.

What is Panch Phoran?

Though Panch Phoran is a very familiar spice of Bengal, but still many people, from other regions outside Bengal, have doubts about this spice mixture. Paanch phoran is a mixture of five whole spices which constitutes of equal proportions of Fenugreek seeds (Methi), Cumin seeds (Jeera), Nigella seeds (Kalonji), Fennel seeds (Saunf) and Radhuni (Trachyspermum Roxburghianum). Normally, in regions outside of West Bengal, Radhuni is replaced by Black Mustard seeds (Sorshe). In fact, the panch phoran masala that I have used contains black mustard seeds.

For the soup with yellow split pea, I have used sliced Onions which gives a nice flavour and tender bite to the dish. Yellow Split Pea has a nice earthy flavour and Ghee (Clarified butter) goes amazing with it. At the end of the dish, I have added a spoon full of Ghee which makes the dal an absolute delish. I have used Cumin powder too to flavour up the dal.

Ingredients:

• 1 cup Matar dal (Yellow Split Pea)
• 1 large Onion, thinly sliced
• ½ teaspoon Panch Phoran
• 2 Dry red Chillies
• ¾ teaspoon Turmeric Powder
• ¾ teaspoon Cumin Powder (Jeera Powder)
• Salt to taste
• Mustard oil for cooking
• 1 teaspoon Ghee (Clarified Butter)
• 3 to 3 ½ cups of Water (Quantity may vary as per desire consistency)

1. Wash the Matar Dal (Yellow Split pea) thoroughly until the bubbles go away.
   

2. Drain the water of the dal and transfer into the pressure cooker.
3. Add salt, 2 cups of water and give a nice stir.
   
   

4. Put the flame in high and cook till first whistle.
5. Then put the flame in low and cook till 2-3 more whistles.Note: Number of whistles may vary due to quality, quantity and temperature.
   
6. Let the pressure settle down, take off the lid.
   

7. On the other hand, put a pan on flame and let the pan become dry.
8. Add oil into the pan and put the flame on high.
9. Once the Oil is hot, add Panch Phoran, dry red Chillies into the pan.
   

10. Sauté them for few seconds till they crackle.
11. Put the flame in low and add Onion slices into the pan. Give a nice stir.
    

12. Put the flame in medium and cook it for 2-3 minutes until the Onions get translucent.
13. Add Turmeric powder and give a nice mix.
    

14. Cook it in low flame for a minute.
15. Add Cumin powder and mix it well.
    

16. Again, cook it in low flame for a minute.
17. Add the boiled dal (Step 6) into the pan and stir it well.
    

18. Add 1 cup of water into the pan and stir well. Check the consistency of the dal.
19. Cover the pan and put the flame in high.
20. Cook it until the dal simmers.
21. Put the flame in low and add Ghee (Clarified Butter) into the pan.
    

22. Give a nice stir and cook the dal for few more seconds in low flame.
23. Switch off the flame and put the pan down.