Prep Time:
15 mins
Cook Time:
30 mins
Additional Time:
30 mins
Total Time:
1 hr 15 mins
Servings:
6
Yield:
6 servings
Ingredients
Directions
Rinse the dal, checking for any debris; add to saucepan with 2 1/2 cups water. Allow to soak for 30 minutes.
Bring dal, water, and salt to a boil. Reduce heat to medium-low and cook until beans are very tender and mixture has 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.
Cook’s Note
You can use yellow split peas instead of moong beans, but I don't think they're as nice.
Nutrition Facts (per serving)
330
Calories
3g
Fat
57g
Carbs
21g
Protein
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