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Ingredients
1 cup channa dal or yellow split peas, well rinsed
8 cups water, divided
1/2 teaspoon turmeric powder
3 tablespoons vegetable oil, divided
1 teaspoon minced garlic
1 teaspoon cumin seeds
1 small red onion, diced
3/4 teaspoon salt
1/4 cup heavy cream
Instructions
8 cups water, divided
1/2 teaspoon turmeric powder
3 tablespoons vegetable oil, divided
1 teaspoon minced garlic
1 teaspoon cumin seeds
1 small red onion, diced
3/4 teaspoon salt
1/4 cup heavy cream
1. Soak dal in 4 cups water for 1 hour. Drain.
2. Combine turmeric, 1 tablespoon oil, garlic and 4 cups water in a medium saucepan. Bring to a boil. Add dal; cook 20 minutes, stirring occasionally. Reduce heat to medium, cover partially, and cook until peas are very soft, about 30 minutes. Reduce heat; simmer until most of the liquid has evaporated, about 8 minutes. Remove from heat and mix well with a wooden spoon.
3. Heat 2 tablespoons oil in a medium skillet. Add cumin seeds. When they sizzle (about 30 seconds), add onion; sauté until brown, about 8 minutes.
4. Stir into dal. Add salt and cream; mix well. Serves 4.
Recipe by Monica Bhide.
Nutritional Information
2. Combine turmeric, 1 tablespoon oil, garlic and 4 cups water in a medium saucepan. Bring to a boil. Add dal; cook 20 minutes, stirring occasionally. Reduce heat to medium, cover partially, and cook until peas are very soft, about 30 minutes. Reduce heat; simmer until most of the liquid has evaporated, about 8 minutes. Remove from heat and mix well with a wooden spoon.
3. Heat 2 tablespoons oil in a medium skillet. Add cumin seeds. When they sizzle (about 30 seconds), add onion; sauté until brown, about 8 minutes.
4. Stir into dal. Add salt and cream; mix well. Serves 4.
Recipe by Monica Bhide.
Per serving: 330 calories, 16g fat, 14g prot., 36g carbs., 1g fiber, 440mg sodium.
