Tag: Matar dal

While it is a common point of confusion, split yellow gram and split peas are not the same legume. The simple, factual distinction is that they come from two entirely different plant species, and understanding this difference is key to culinary success.

While Western yellow split peas are a distinct legume, the answer to what do Indians call yellow split peas is most often *Matar dal*, especially in Northern and Eastern India. The term is sometimes used interchangeably with other yellow pulses, but key differences in taste, texture, and cooking method exist.

The dried, peeled, and split seeds of the pea plant are a staple ingredient in kitchens worldwide, prized for their ability to cook down into a creamy consistency. While the name 'split peas' is universally recognized, these versatile legumes go by several other names, reflecting their global culinary heritage and specific varieties.

On average, a 100g serving of plain, cooked matar dal contains approximately 167-170 calories, but a curry's calorie count can vary significantly based on ingredients. Understanding how many calories are in Matar Dal curry requires an in-depth look at preparation methods, including the amount of oil, cream, and other additions used in the recipe.