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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pick over, clean, and rinse the split peas. | 2. Place them in a deep pot, add the water, turmeric, and salt, and bring to a boil. Boil the peas gently, partially covered, until they are very soft, about 45 minutes, checking and stirring occasionally to ensure they do not stick to bottom of the pan. | 3. Turn off the heat and beat the split peas with a wire whisk or wooden spoon for a minute or until they look thick and creamy. | 4. You should have 5 cups of puree; if not, add additional water. | 5. Return the puree to the pot, add black pepper, and heat until boiling. | 6. Turn off the heat and fold in the chopped coriander; keep the dal covered. | 7. Heat the oil in a frying pan over medium heat. When the oil is hot, add the cumin seeds. | 8. When the seeds turn several shades darker, add the garlic and optional red peppers. Cook until the garlic is browned and the oil is infused with its flavor. | 9. Pour the oil-garlic mixture onto the dal. Mix well. | 10. Taste for pepper and salt. | 11. Serve spooned into small bowls. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yellow lentil	1 1/2	1/2		-	-	-	-
water	5	cups		0.0	0.0	0.0	0.0
turmeric	3/4	teaspoon		7.02	1.5106	0.2178	0.0731
kosher salt	1 1/2	1/2		-	-	-	-
black pepper			ground	-	-	-	-
coriander	1/3	cup	chopped	1.2267	0.1957	0.1136	0.0277
ghee	5	tablespoons		-	-	-	-
cumin seed	1 1/2	1/2		11.8125	1.3936	0.561	0.7015
garlic clove	5 -6		peeled sliced	-	-	-	-
red pepper	2 -3			0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.