Matar Daal (মটর ডাল)
Matar Daal is a perfect example of how preservation techniques bring out the highest utilisation of available resources. Matar Daal is the dried form of green peas. The peas are peeled, dried and split to make Matar Daal. The koraishuti becomes a Daal. Sprinkles of chopped coriander over this pulse dish add a subtle aroma and make it taste much better. Tetor Daal, or the bitter Daal, requires green pea pulse or Matar Daal. No doubt, it is a favourite in almost all Bengali homes.
Area of Procurement
Kolkata
Specifications
|
Texture/ Appearance |
The green peas shrink from drying. So, the pulse consists of small split half circles. |
|
Colour |
Matar Daal grains are yellow. |
|
Aroma |
Once cooked, it gives off an earthy aroma. |
|
How to store |
Any contact with air or moisture can dampen or spoil the Matar Daal. So, it is a must to keep it in airtight containers. |
Popular Dish
Matar Daal is a whole food item enriched with significant nutrients, especially protein. It is a must and the most common item on vegetarian menus. Add bitter gourd or Uchchhe to Matar Daal, and you have a much-beloved item- Tetor Daal. Together, they bring out a unique taste and flavour that can impress anyone. Matar Daal goes well with other vegetables like bottle gourds. Cut a bottle gourd into big pieces and add them to the Daal after boiling. Another amazing item you can make from Matar Daal is Matar Daal Bori. Adding these Bori-s to vegetables, chochchori, etc., will leave you asking for more.
- MMD500G
