Mulor Dal is a winter delight and comfort food. Cooked with seasonal vegetable radish, this delicious dal has layers of fine textures. Often served with steamed rice, it’s less spicy, onion-garlic free, diabetic friendly and healthy.
Lentil with Radish/Mulor Dal
- Motor Dal/Yellow split Peas (read note) – 1 cup
- Radish/Mulo- 1
- Green chili- 1 (cut into halves)
- Ginger paste- ½ tsp
- Whole dry red chilli- 1
- Bay leaf- 1
- Cumin seeds- ½ tsp
- Turmeric powder- 1/4 tsp
- Salt to taste
- Sugar- ½ tsp (optional)
- Mustard oil/Vegetable oil
- Coriander leaves to garnish
Peel the radish and cut into thick slices. Wash well and keep aside.
Wash yellow split peas 2-3 times. Add dal and radish in a cooker with a few drop of oil, ½ tsp of salt and green chilli. Pressure cook with enough water (water level should be 1″ up from the dal). Check after 3 whistles. Dal needs to be cooked with the grains visible and mushy at the same time.
Heat 1 tsp oil in a kadai/deep frying pan. Temper with dry red chilli, bay leaf, and cumin seeds. Once it splutters add boiled dal, turmeric powder, sugar, salt and ginger paste. Mix well, add water if required, the consistency of this dal should be on the thicker side. Give this a good boil on medium heat for 4-5 minutes. Remove from the heat and transfer to a bowl. Garnish with coriander leaves.
Serve hot with steamed rice.
This dish can be cooked with Masoor Dal also.