Dinner · Indian · 15 min
Kashmiri-Style Spiced Yellow Lentil Dal with Aromatics and Toasted Scallions
- Calories
- 702
- Protein
- 27g
- Carbs
- 82g
- Fat
- 21g
Ingredients
- 115.8 g yellow split peas
- 11.6 g fresh ginger
- 0.5 tsp salt
- 0.5 tsp turmeric powder
- 4 cup water
- 17.9 g olive oil
- 8.7 g garlic
- 29 g scallions
- 0.5 tsp cumin seeds
Method
- 01Rinse the yellow split peas thoroughly under cold running water until the water runs clear.
- 02In a medium pot, combine the rinsed split peas with 4 cups of water, salt, ground turmeric, and minced ginger.
- 03Bring to a boil, then reduce heat to a gentle simmer. Partially cover and cook for 35 to 40 minutes, stirring occasionally, until the split peas break down into a creamy consistency.
- 04While the dal simmers, heat olive oil in a small skillet over medium-high heat. Add cumin seeds and let them sizzle for 30 seconds.
- 05Add the minced garlic and chopped white parts of the scallions to the skillet. Sauté for 2 to 3 minutes until fragrant and light golden brown.
- 06Stir the sauteed garlic, cumin, and scallion mixture into the creamy cooked dal, reserving a small portion for topping if desired.
- 07Ladle the hot dal into a shallow serving bowl and garnish with the reserved green scallion tops.
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