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A comforting and nourishing bowl of yellow split pea dal topped with a couple spoonfuls of ghee, lime juice + lime-pickled onions over jasmine rice, served with sauteéd turnip greens.
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In a medium pot on med-high heat, stir-fry a finely chopped onion in olive oil or ghee until softened. Add in your preferred amount of minced ginger and garlic and cook for about 30 seconds. Add in about 2 tsp ground coriander, 1 tsp ground turmeric, ½ tsp ground cardamom, a couple grinds of fresh black pepper and a generous pinch of chili pepper flakes (optional). Stir for another 30 seconds to “bloom” the spices. Then add in about 1 cup of rinsed yellow split peas (hulled mung beans) and 4 cups of water. Bring to a boil and reduce heat to a simmer. Cook until dal is tender and most of the liquid is absorbed, about 20-30 minutes, adding more water or cooking things a bit longer to get the consistency you like. I like my dal to be mostly broken down and completely softened. Season with salt to taste.
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Meanwhile, thinly slice a small red onion and stir together with juice from ½ a lime. Set aside. Reserve the other lime half for flavor adjustments at the table. Saute your favorite veg and cook a batch of fragrant rice, such as basmati or jasmine.
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To serve: ladle some dal over rice in a bowl, top with a generous spoonful of ghee, add on pickled onions, sauteéd greens and serve with more lime juice..
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Recipe adapted from @andybaraghani ‘s “Spiced Dal + Salty Yogurt” recipe on @bonappetitmag.
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