Excellent. Used 2 tsp. ground cumin instead of seeds. Otherwise followed recipe exactly, and served to guests with rice and roasted cauliflower.
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.
Yield: 6 servings (serving size: about 1 cup)
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Amount per serving
- Calories: 387
- Calories from fat: 19%
- Fat: 8.3g
- Saturated fat: 4.7g
- Monounsaturated fat: 2.4g
- Polyunsaturated fat: 0.4g
- Protein: 22.9g
- Carbohydrate: 57.7g
- Fiber: 2.4g
- Cholesterol: 19mg
- Iron: 4.2mg
- Sodium: 567mg
- Calcium: 41mg
- 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
- 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.
- Note: Nutritional analysis includes Ghee.
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