Yellow Split Pea Dal
Dal is served at every lunch and dinner in the Indian tradition. Simple yellow rice, dal, chutneys and salads accompany whatever main course is served. You don't have to make a whole spread, though, this soup is so tasty you can eat it with rice or flatbreads, steamed cauliflower, and a salad for a wholly satisfying meal.
- 1 large onion, diced
- 1 tablespoon ghee or canola oil
- 2 teaspoons black mustard seed
- 2 teaspoons cumin seed
- 2 tablespoons fresh ginger, minced
- 1 medium jalapeno, chopped to taste
- 1/2 teaspoon turmeric
- 1/2 teaspoon red pepper flakes
- 4 teaspoons ground coriander
- 2 teaspoons ground cumin
- 2 cups yellow split peas, cleaned
- 6 cups water
- 2 small potato, cubed
- cayenne, optional
- 1 teaspoon salt, to taste
- In a 4 quart soup pot, sauté onion in ghee. When onion is soft, add whole mustard and cumin seeds and sauté 5 minutes more. Add dry spices, ginger and jalapeno and sauté for 1 minute, stirring, until fragrant. Put the yellow split peas in the pot and add the water and potato. Raise the heat and bring to a boil, then reduce to a simmer. Simmer, stirring frequently, and adding water as needed, for 1 1/2 to 2 hours. When peas and potatoes are cooked, you can puree half of the mixture for a smoother soup.
- Taste, add more salt or the optional cayenne, and serve.
To stay within the Indian tradition, serve with your favorite Indian main dish, yellow rice, chutneys and salads. Or keep it simple with a side of rice or flatbreads, steamed cauliflower, and a salad for a wholly satisfying meal.
347 calories, 2 g. fat, 0 mg. cholesterol, 425 mg. sodium, 65 g. carbohydrate,21 g. fiber, 19 g. protein