Any season
In a medium saucepan, combine the split peas and the water and bring to a boil over medium high heat. Reduce the heat to maintain a slow simmer, skim off the foam that rises to the top, and add the shallot, garlic, ginger, cumin, coriander, cayene, tumeric, and bay leaf. Cover and simmer gently, stirring occasionally, until the peas are very tender and falling apart, 1 hour or longer (depending on the age and dryness of the peas).
Remove and discard the ginger and bay leaf. crush the garlic against the side of the pan withthe back of a wooden spoon and stir it back into the dal. Season with salt and remove from the heat.
In a small skillet or saucepan, heat the ghee or oil over medium heat until its shimmering. Add the mustard seeds and chilies. As soon as the mustard seeds begin to pop and the chilies puff and blister, pour the contents of the pan into the dal and stir well. Let stand, covered, for a few minutes.
Stir the dal and taste again for salt.
Serve with Carrot-Yogurt Chutney or other chutney
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (305g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 87 | ||
Calories from Fat: 9 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 143.1mg | 5 % | |
Potassium 288.9mg | 8 % | |
Total Carbohydrate 15.3g | 4 % | |
Dietary Fiber 5.6g | 23 % | |
Sugars, other 9.6g | ||
Protein 5.6g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 87
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