Ingredients
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2 cups green split peas, soaked overnight
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1 onion, chopped
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1 garlic clove, minced
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1 tablespoon ghee or coconut oil
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½ teaspoon ground cumin
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¼ teaspoon turmeric
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1 ounce pumpkin seeds
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1/8 teaspoon red chili powder
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Salt to taste
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Handful of fresh coriander leaves, chopped finely
Directions
Sub-Title: An Authentic Indian Experience
Description: This recipe is perfect for anyone who loves spices and a little heat. It uses traditional Indian lentils (dal) and masala bread to create a delightful meal that showcases the rich flavor of Indian cuisine.
Ingredients:
– 2 cups green split peas, soaked overnight
– 1 onion, chopped
– 1 garlic clove, minced
– 1 tablespoon ghee or coconut oil
– ½ teaspoon ground cumin
– ¼ teaspoon turmeric
– 1 ounce pumpkin seeds
– 1/8 teaspoon red chili powder
– Salt to taste
– Handful of fresh coriander leaves, chopped finely
Instructions:
1. Drain the soaked peas and rinse well under cold water. Set aside.
2. In a medium pot, sauté the onions in ghee until translucent. Add the garlic and cook for a few seconds more.
3. Stir in the ground cumin, turmeric, pumpkin seeds, and red chili powder. Cook for another minute or two, stirring frequently.
4. Pour in the drained peas and season with salt to taste. Bring the mixture to a boil, reduce heat, and simmer for about 30 minutes, or until the peas have softened but remain firm.
5. Meanwhile, preheat your oven to 350°F. Toast the pumpkin seeds in a dry pan for a couple of minutes or until they start to pop and turn golden brown. Remove from the pan and set aside.
6. Mix together the remaining ingredients for the masala bread – flour, baking soda, sugar, eggs, and milk. Form a smooth batter using a wooden spoon.
7. Preheat your oven to 350°F. Grease a loaf pan or muffin tray with butter or vegetable shortening and set aside.
8. Scoop out the desired amount of batter into the prepared pan. Bake for approximately 30-35 minutes, or until the top of the bread turns golden brown. Allow to cool before serving.
9. To assemble the meal, warm up the lentils by heating them briefly in a saucepan. Serve the hot lentils alongside the masala bread, sprinkled with chopped coriander leaves. Enjoy!
Difficulty Level: Medium
Servings: 2
Total Time Needed: 60 minutes
Note: Be careful when handling the hot lentils while warming them up.
Nutrition Information:
– Calories: 476 kcal
– Total Fat: 11 g
– Cholesterol: 22 mg
– Sodium: 182 mg
– Carbohydrates: 51 g
– Dietary Fiber: 17 g
– Protein: 14 g
Steps
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1
Done
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Drain the soaked peas and rinse well under cold water. Set aside. |
|
2
Done
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In a medium pot, sauté the onions in ghee until translucent. Add the garlic and cook for a few seconds more. |
|
3
Done
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Stir in the ground cumin, turmeric, pumpkin seeds, and red chili powder. Cook for another minute or two, stirring frequently. |
|
4
Done
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Pour in the drained peas and season with salt to taste. Bring the mixture to a boil, reduce heat, and simmer for about 30 minutes, or until the peas have softened but remain firm. |
|
5
Done
|
Meanwhile, preheat your oven to 350°F. Toast the pumpkin seeds in a dry pan for a couple of minutes or until they start to pop and turn golden brown. Remove from the pan and set aside. |
|
6
Done
|
Mix together the remaining ingredients for the masala bread – flour, baking soda, sugar, eggs, and milk. Form a smooth batter using a wooden spoon. |
|
7
Done
|
Preheat your oven to 350°F. Grease a loaf pan or muffin tray with butter or vegetable shortening and set aside. |
|
8
Done
|
Scoop out the desired amount of batter into the prepared pan. Bake for approximately 30-35 minutes, or until the top of the bread turns golden brown. Allow to cool before serving. |
|
9
Done
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To assemble the meal, warm up the lentils by heating them briefly in a saucepan. Serve the hot lentils alongside the masala bread, sprinkled with chopped coriander leaves. Enjoy! |
