DISH RESEARCH · Side dish
Motor dal er torkari
The selected Motor Dal er Torkari profile follows Priyanka’s Bengali Motor Dal, a yellow-split-pea side preparation with mustard oil, bay leaf, turmeric, radhuni and green chilli.
About Motor dal er torkari
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Priyanka’s Bengali Motor Dal is the selected split-pea preparation for this entry. It uses yellow split peas with mustard oil, bay leaf, turmeric and the author’s radhuni seasoning.
The dal is washed and pressure-cooked with water, salt, turmeric, dried bay leaf and part of the mustard oil.
The remaining mustard oil heats in a pan with radhuni and green chilli. The cooked dal is poured into that tempering and stirred.
Sugar is added and the salt checked, with extra salt if required. Water is added as needed to adjust the dal’s consistency.
The recipe serves the dal with a wedge of lime and steamed rice. These are the selected accompaniments to Priyanka’s side-dish recipe.
Ingredients in Motor dal er torkari
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections are still being added.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
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Associations in the cited sources
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- Cooking traditions
- Bengali