Boiled Over Rice (Matar Dal Bhate)
Matar dal balls (split pea lentil mash). A traditional steamed Bengali dish served at the very beginning of the meal, this is a comforting, rustic, and protein-packed legume preparation cooked right alongside daily rice.
Prep time: 12 hours (includes soaking) | Cook time: 10 mins | Total time: 12 hours 10 mins
Yield: 4 servings (4 balls) | Calories: 128 kcal per serving
Ingredients
- Matar dal (yellow split peas) – 150g
- Green chillies – 2 to 4, finely chopped
- Mustard paste (sorshe bata) – 1 teaspoon
- Grated coconut (narkel kora) – 2 tablespoons
- Pure mustard oil – 1 teaspoon (or as required)
- Salt – to taste
Directions
- Wash the matar dal thoroughly and soak overnight in plenty of water. In the morning, drain and grind into a thick, dry paste using minimal water so it can easily hold its shape.
- Mix in 1 to 2 chopped green chillies, salt to taste, and 1 teaspoon of mustard paste. Divide the mixture and shape into 4 round balls.
- Begin boiling your daily pot of rice. Once the water starts boiling rapidly, gently drop the lentil balls into the pot. Let them simmer along with the rice until the rice is done and the balls are firm throughout. Turn off the flame, carefully lift the balls out, and drain the excess water from the rice.
- Allow the steamed dal balls to cool slightly. Break and mash them by hand, then mix with grated coconut, the remaining chopped green chillies, 1 teaspoon mustard oil, and salt to taste. Serve warm with piping hot steamed rice.