Matar Dal

about the pulse Matar daal as used is made from green peas which have been peeled, dried and split. Traditionally used in split pea soups and in various Asian and African cuisines, matar dal is a staple Bengali pantry feature consumed as a side dish with plain rice. flavour meaty, nutty aroma earthy (cooked) appearance the pulses are split and hence, appear as little, yellow hemispheres storage store them in a dry place in air-tight containers what you can cook with it A rich source of dietary fibre and micro-nutrients, matar dal can well be used as a great source of plant-based protein. You can use it as a base in stews and lentil soups or pair them with meat and vegetables. botanical name Pisum sativum origin West Bengal processing dried, peeled and split our philosophy We believe that the way we cultivate, process, buy, and cook our food can change the world for better. Every time you decide to buy food that has been produced in a sustainable way, you make the world a better place. Learn more about our manifesto.