Gajar Matar Dal
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 192.8
- Total Fat: 5.5 g
- Cholesterol: 0.0 mg
- Sodium: 432.3 mg
- Total Carbs: 27.6 g
- Dietary Fiber: 10.3 g
- Protein: 9.9 g
View full nutritional breakdown of Gajar Matar Dal calories by ingredient
Introduction
This soup is drop dead gorgeous, with yellow background, floating orange carrots and bright green peas. Tasty too--spicy but not hot. This soup is drop dead gorgeous, with yellow background, floating orange carrots and bright green peas. Tasty too--spicy but not hot.Number of Servings: 6
Ingredients
-
1 cup Yellow Split Peas
7 cups Water
1 Tablespoon Ground Coriander
1/2 teaspoon Tumeric
1 teaspoon Salt
2 Tablespoons Canola Oil (Grapeseed or Peanut could be used)
1 cup Frozen Peas
3 Carrots, peeled and diced
2 teaspoons Ginger, minced
1 teaspoon Cumin Seed
1 teaspoon Black Mustard Seed
1/2 teaspoon Garlic Powder
Directions
Rinse the dry yellow split peas in a strainer, then place them in a large pot with the water and keep it at a lively simmer for about an hour.
Then add vegies, and more water if necessary. Add the powdered spices, except the garlic powder and continue to simmer.
In a small nonstick pan, heat up the oil and add the minced ginger, cumin and mustard seed. When it begins to sputter and pop, add the garlic powder (or hing, if you have the Indian spice around), stir a bit more until brown, add to soup and it is ready to serve.
Number of Servings: 6
Recipe submitted by SparkPeople user EMAVERICK.
Then add vegies, and more water if necessary. Add the powdered spices, except the garlic powder and continue to simmer.
In a small nonstick pan, heat up the oil and add the minced ginger, cumin and mustard seed. When it begins to sputter and pop, add the garlic powder (or hing, if you have the Indian spice around), stir a bit more until brown, add to soup and it is ready to serve.
Number of Servings: 6
Recipe submitted by SparkPeople user EMAVERICK.