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Ingredientes
- 4 c. Water
- 1 c. Green split peas
- 1 x Bay leaf
- 1/4 tsp Turmeric
- 1/2 tsp Salt
- 1 1/2 Tbsp. Vegetable oil
- 1 Tbsp. Ginger, chopped
- 1 tsp Green chile, seeded & chopped
- 2 tsp Black mustard seeds, grnd to a pwdr & mixed with 4 ts water & allowed to stand for 30 min
- 3 tsp Coconut, shredded Ghee, optional
Direcciones
- Bring water to a boil. Lower the heat slightly & add in split peas, bay leaf, turmeric & simmer till the peas are tender, about 40 to 45 min. You will have to stir occasionally while the dal is cooking to prevent it from sticking to the bottom of the pot. Add in salt & keep hot.
- Heat oil in a small skillet, fry ginger & chile till the ginger is lightly browned. Add in mustard paste & fry for another minute, stirring constantly. Add in coconut & stir a couple of times. Remove from heat & pour over the dal. Cover & let stand for 15 min.
- Garnish with cilantro, sprinkle with ghee & serve.
- Bengal Region"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 297g | |
| Recipe makes 4 servings | |
| Calories 228 | |
| Calories from Fat 57 | 25% |
| Total Fat 6.47g | 8% |
| Saturated Fat 0.71g | 3% |
| Trans Fat 0.13g | |
| Cholesterol 0mg | 0% |
| Sodium 311mg | 13% |
| Potassium 512mg | 15% |
| Total Carbs 31.53g | 8% |
| Dietary Fiber 13.2g | 44% |
| Sugars 4.12g | 3% |
| Protein 12.64g | 20% |
