Masala Dal
Yield
4 servingsPrep
70 minCook
70 minReady
130 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
yellow split peas
|
|
| ⅓ | teaspoon |
turmeric
|
|
| 2 | teaspoons |
salt
|
|
| ½ | cup |
ghee (clarified butter)
|
|
| 1 | teaspoon |
cumin seeds
|
|
| 1 ½ | cups |
onions
finely chopped |
|
| ¼ | teaspoon |
red pepper flakes
|
|
| 2 | tablespoons |
cilantro
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
yellow split peas
|
|
| 1.7 | ml |
turmeric
|
|
| 1E+1 | ml |
salt
|
|
| 118 | ml |
ghee (clarified butter)
|
|
| 5 | ml |
cumin seeds
|
|
| 355 | ml |
onions
finely chopped |
|
| 1.3 | ml |
red pepper flakes
|
|
| 3E+1 | ml |
cilantro
chopped |
|
Directions
Wash peas well.
Place in a bowl, cover with hot water and let sit for an hour.
Drain.
Place in a large pot, add 4½ cups water and throw in the turmeric.
Bring to a boil, stirring occasionally.
Reduce heat to medium low, partially cover and simmer for 45 minutes.
Remove from heat, beat with a wire whisk until the mixture is finely pureed.
Stir in salt and set aside.
When ready to serve, simmer purée over low heat until piping hot.
Heat ghee in a skillet over medium high heat.
When very hot, add cumin seeds and fry for 10 seconds.
Lower heat, add onions and fry for 20 minutes, stirring constantly to prevent burning.
Stir in red pepper and immediately pour in to the puree.
Garnish with coriander.
Serve with a potato dish, rice and bread.
