Try this Split Pea Dal recipe, or contribute your own.
Suggest a better description1. Rinse split peas. Bring water to a boil in a large pot, and add peas. Return to boil, stir, then lower heat, and simmer 1 to 2 hours until tender. WARNING: Peas will foam up and boil over easily; keep a watchful eye. 2. In a skillet, heat oil and saute mustard seeds until they "pop" and turn grey. Add cumin seeds and fry until golden. Make sure to cover the pan when cooking seeds, or theyll pop all over your kitchen! Add garlic, turmeric or saffron, chili paste or cayenne, ground cumin, and coriander. Saute 2 minutes. Add tomato and saute until the tomato is good and mushy (about 3-5 minutes). 3. Add spices, salt, and tomato to peas, and cook 30 minutes. Recipe By : Anne Saks & Faith Stone in "The Shoshoni Cookbook" File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (143g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 59 | ||
Calories from Fat: 9 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 95.4mg | 3 % | |
Potassium 190.3mg | 5 % | |
Total Carbohydrate 9.6g | 3 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 6g | ||
Protein 3.8g | 5 % | |
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: 59
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