Serves: 4
Total Calories: 216

1 1/4 cups green split peas (mutter dal), sorted and washed in 3 to 4 changes of water
2 tablespoons vegetable oil
1 1/2 teaspoons black mustard seeds
1/2 teaspoon ground fenugreek seeds
1/8 teaspoon ground asafoetida
1 1/2 tablespoons dried curry leaves
1 tablespoon peeled minced fresh ginger
1 fresh green chili pepper, such as serrano, minced with seeds
3 to 3 1/2 cups water
3/4 teaspoon salt, or to taste
1 small tomato finely chopped
1 to 2 tablespoon fresh lemon juice
1/4 teaspoon Garam Masala

1. Soak the dal in water to cover by 2 inches, about 2 hours, then drain. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the mustard seeds they should splutter upon contact with the hot oil, so cover the pan until the spluttering subsides. Add the fenugreek seeds and asafoetida, then mix in the curry leaves and stir about1 minute. Add the ginger and green chili peppers, stir about 1 minute, then mix in the dal, 2 cups water, and salt, and bring to a boil over high heat.

2. Reduce the heat to medium-low, cover the pan, and simmer, stirring as needed, until the dal is tender, about 7 minutes. Add 1/2 cup more water if the dal sticks to the pan. Mix in the tomato and lemon juice, cover, and soak over low heat, about 5 minutes. Remove to a serving dish, sprinkle the garam masala on top, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 216
Calories from Fat: 60

More Recipes from the 1000 Indian Recipes Cookbook:
* Dried Beans, Lentils, and Peas
Basic South Indian Soupy Split Pigeon Peas
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