I actually learned this in the kitchen of this lovely Indian woman! Serve hot in soup bowls, or over rice.
Original recipe makes 6 servings
2 1/2 cups dried yellow split peas
2 1/2 cups water
1 1/2 teaspoons salt
1/2 teaspoon grated fresh ginger root
1 teaspoon diced jalapeno chile pepper
1/2 cup diced tomatoes
3 teaspoons lemon juice
1/2 teaspoon ground turmeric
2 teaspoons vegetable oil
1 teaspoon cumin seed
1/2 dried red chile pepper
1 pinch Asafoetida
2 cloves garlic, finely chopped
1/4 cup chopped fresh cilantro
1 hr 30 mins
- Rinse split peas; add to saucepan with 2 1/2 cups water. Allow split peas to soak for 30 minutes.
- Heat split peas and water, with salt, until boiling. Reduce heat to medium-low and cook until tender and thickened, 15 to 20 minutes. Add more water, if necessary, to prevent drying out. Stir in ginger, jalapeno pepper, tomato, lemon juice, and turmeric.
- Heat oil in a small saucepan and add cumin seed and red chile pepper. When pepper is heated, add Asafoetida powder and garlic. Stir mixture into split peas and add cilantro; mix well.
Calories: 127 kcal
Carbohydrates: 20.4 g
Cholesterol: 0 mg
Fat: 2.4 g
Fiber: 7.2 g
Protein: 7.3 g
Sodium: 656 mg