Rating: 3.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.

Lorrie Hulston Corvin
Recipe by Cooking Light January 2007

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Yield:
6 servings (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

387 calories; calories from fat 19%; fat 8.3g; saturated fat 4.7g; mono fat 2.4g; poly fat 0.4g; protein 22.9g; carbohydrates 57.7g; fiber 2.4g; cholesterol 19mg; iron 4.2mg; sodium 567mg; calcium 41mg.
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