Dhal (curried split peas)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 116.7
- Total Fat: 3.1 g
- Cholesterol: 0.0 mg
- Sodium: 294.9 mg
- Total Carbs: 16.9 g
- Dietary Fiber: 6.8 g
- Protein: 6.3 g
View full nutritional breakdown of Dhal (curried split peas) calories by ingredient
Introduction
Good fiber, protein & iron content--& delicious too! Can also be made with mung beans or lentils, or a combination. Adjust spiciness to your preference. Good fiber, protein & iron content--& delicious too! Can also be made with mung beans or lentils, or a combination. Adjust spiciness to your preference.Number of Servings: 8
Ingredients
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1 c. dried split peas, mung beans, or lentils
2 1/2 c. water
1 t. turmeric
1/2 t. cayenne red pepper
1 t. salt
1 1/2 T. canola oil
1 large onion, thinly sliced lengthwise
1 t. cumin powder
10 whole cloves
5 whole black peppercorns (or just use 1/2 t. black pepper)
Directions
Note that cooking time does NOT include soaking time.
Soak split peas in water 3-4 hours or by quick method. (Quick method: bring to boil, boil 2 minutes, then move pot to countertop or back of stove & allow to sit 1 hour.)
Add turmeric, cayenne, & salt. Bring to boil, reduce heat, cover partially, & simmer 20-30 minutes. Peas should end up tender & starting to disintegrate. Add water if you want the dhal to be runnier.
Meanwhile, saute the remaining ingredients until onions are well browned (10-12 mins.). Add onion mixture to cooked peas & cook a bit longer if you wish. Serve over white or brown rice.
The cloves & peppercorns add delightful little bursts of flavor--go ahead & eat them rather than fishing them out!
Serves 8 (about 1/2 c. servings).
Adapted from More with Less Cookbook.
Number of Servings: 8
Recipe submitted by SparkPeople user RUTHXG.
Soak split peas in water 3-4 hours or by quick method. (Quick method: bring to boil, boil 2 minutes, then move pot to countertop or back of stove & allow to sit 1 hour.)
Add turmeric, cayenne, & salt. Bring to boil, reduce heat, cover partially, & simmer 20-30 minutes. Peas should end up tender & starting to disintegrate. Add water if you want the dhal to be runnier.
Meanwhile, saute the remaining ingredients until onions are well browned (10-12 mins.). Add onion mixture to cooked peas & cook a bit longer if you wish. Serve over white or brown rice.
The cloves & peppercorns add delightful little bursts of flavor--go ahead & eat them rather than fishing them out!
Serves 8 (about 1/2 c. servings).
Adapted from More with Less Cookbook.
Number of Servings: 8
Recipe submitted by SparkPeople user RUTHXG.
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