Mulo diye motor dal

Debjani Chatterjee Alam’s Mulo Diye Motor Dal is a Bengali side of yellow split peas and radish. She connects this winter preparation with memories of her grandmother’s dal, while describing it as common among Bengali families.

The peas are cleaned of impurities. Radish leaves and peel are removed and the roots diced, then the peas pressure-cook with turmeric and water under a lid.

After pressure releases, the same cooker is opened for the radish, selected optional coriander leaves and halved green chillies. It is closed again with its weight in place for the next cooking stage.

Ghee heats in a separate pan and is tempered with nigella seeds and dried red chilli. The same boiled peas and vegetables are transferred into this tempering, then salt and the selected optional sugar are mixed through with a ladle.

The mixture comes to a boil before the heat is switched off. Debjani serves the finished dal hot with steamed rice.