Dhal (curried split peas)


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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
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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

    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.

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