Dal with Ghee Cumin and Mustard Seeds
Dal with Ghee, Cumin, and Mustard Seeds
Cooking Light, January 2007
I made this recipe over a year ago and realized it wasn’t on here. I LOVE this recipe. The taste of the ghee adds a nutty, buttery taste that really ties the dish together. Don’t over cook the dal though or else it will become a paste. Start checking them about 15 minutes before the end of the cooking time to make sure they don’t get too done.
This is great and very filling by itself. I threw a few chicken breasts to braise/steam on top of the dal.
Measuring cups and spoons
Knife
Cutting board
Large stockpot
Yield: 6
Dal with Ghee, Cumin, and Mustard Seeds
Ghee, a browned clarified butter common in Indian cuisine, has a deep brown color and a rich, nutty flavor. If you prefer spicier dal, don't seed the jalapeño.
Ingredients
- 3 ½ tablespoons Ghee, divided
- 1 cup finely chopped onion (about 1 medium)
- ¾ cup diced carrot (about 1 large)
- 1 tablespoon minced garlic (about 2 large cloves)
- 4 cups fat-free, less-sodium chicken broth
- 1 cup water
- ¼ cup finely chopped seeded jalapeño pepper (about 2)
- 1 tablespoon grated fresh ginger
- 2 teaspoons ground turmeric
- 2 teaspoons ground coriander
- ¾ teaspoon salt
- 1 pound yellow split peas
- 2 teaspoons brown mustard seeds
- 2 teaspoons cumin seeds
Instructions
- Heat 1 1/2 teaspoons Ghee in a large saucepan over medium heat. Add onion, carrot, and garlic; cook 5 minutes. Stir in broth and next 7 ingredients (through peas); bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally.
- Place mustard and cumin seeds in a large nonstick skillet over medium heat; cook for 1 minute or until toasted. Add remaining 3 tablespoons Ghee; cook 1 minute or until seeds begin to pop. Stir into soup; serve immediately.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 204Total Fat 9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 22mgSodium 918mgCarbohydrates 25gFiber 9gSugar 6gProtein 9g
