Description
This vibrant curry is perfect for a weeknight or weekend meal. Cook the peas ahead, then finish the dish quickly!
Ingredients
Units
Scale
- 1 cups (237 ml) dried whole yellow peas
- 4 cups (946 ml) water
- 2 tbsp ghee or oil
- 1 tsp cumin seed
- pinch of hing or asafetida
- 1 small onion
- 1 clove garlic
- 1 inch ginger
- 1 green chili or jalapeño
- 0.3 tsp (1 g) turmeric powder
- 1 tsp garam masala
- juice of 1/2 lemon
- cilantro
- salt
- yogurt
Instructions
- Wash dried whole yellow peas and cover with 2 inches of water; soak overnight.
- Drain the peas and place in a pot with 7 cups of water (or 4 cups if using a pressure cooker). Bring to a medium-high heat. Skim off any foam. Once foaming stops, add salt and turmeric powder. Simmer until soft (60-90 minutes on the stovetop, 10 minutes in a pressure cooker).
- In a separate pan, heat oil over medium heat. Add cumin seeds and asafetida. Once fragrant, add chopped onions and cook until translucent. Add garlic, ginger, and green chili; cook for a few seconds. Stir in garam masala.
- Add the cooked dal to the pan with fried onions and spices. Mix well, adding water to reach desired consistency and salt to taste. Cook for 5 minutes over low-medium heat.
- Turn off the heat. Stir in lemon juice and chopped cilantro.
- Serve in bowls with a dollop of yogurt, and rice or roti.
Notes
- For a richer flavor, toast the cumin seeds and hing in the oil before adding the onions.
- If you don’t have fresh ginger, you can substitute 1/2 teaspoon of ground ginger.
- Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Side Dish
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 5
- Carbohydrates: 40
- Fiber: 10
- Protein: 10
- Cholesterol: 10