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Ingredientes
- 1 c. Yellow split peas
- 2 1/2 c. Water
- 1 tsp Salt
- 1 pch Turmeric
- 1 1/4 tsp Cumin, grnd
- 2 1/2 Tbsp. Lemon juice
- 1 1/4 tsp Coriander, grnd
- 1/4 tsp Cayenne
- 1 pch Garlic pwdr
- 1 pch Sugar
- 1/4 c. Ghee
- 1 pch Cumin seeds
- 2 x Red chiles
- 2 med Yellow onions, minced
- 3/4 tsp Ginger, grated
- 1 x Bay leaf
- 2 1/2 Tbsp. Tomato paste
- 1 pch Paprika
Direcciones
- Wash peas & soak in water for 20 min. Drain, rinse & cover with fresh water & bring to a boil. Add in salt & turmeric & boil hard for 2 min removing any scum which forms in which time. Reduce heat, cover & simmer till soft, about 30 min. Remove from heat & stir in the cumin, lemon juice, coriander, cayeene, garlic & sugar.
- Heat ghee in a large pot & fry the cumin seeds, chiles, ginger & bay leaf for 5 min, stirring frequently. Add in tomato paste. Add in the dal, stirring all the time. Sprinkle with the paprika & mix well.
- Cook over low heat for 15 to 20 min & serve.
- Pranati Sen Gupta, "The Art of Indian Cuisine"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 284g | |
| Recipe makes 4 servings | |
| Calories 322 | |
| Calories from Fat 124 | 39% |
| Total Fat 13.83g | 17% |
| Saturated Fat 8.1g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 680mg | 28% |
| Potassium 711mg | 20% |
| Total Carbs 39.21g | 10% |
| Dietary Fiber 14.6g | 49% |
| Sugars 7.87g | 5% |
| Protein 13.52g | 22% |
