Dal with Ghee, Cumin, and Mustard Seeds |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 1/2 tablespoons ghee, divided |
1 cup finely chopped onion (about 1 medium) |
3/4 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 |
1/4 cup finely chopped seeded jalapeño pepper (about 2) |
1 tablespoon grated fresh ginger |
2 teaspoons ground turmeric |
2 teaspoons ground coriander |
3/4 teaspoon salt |
1 pound yellow split peas |
2 teaspoons brown mustard seeds |
2 teaspoons cumin seeds |
Directions:
1. 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.
2. 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.
3. Note: Nutritional analysis includes Ghee.
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