Dal with Ghee, Cumin, and Mustard Seeds

Ingredients

• Dal:
• 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

Preparation

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.