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Shahi Dal Recipe
|Yellow split peas||1 Cup (16 tbs)|
|Water||4 Cup (64 tbs)|
|Hot chili powder||1⁄2 Teaspoon|
|Garlic paste||1 Teaspoon|
|Cream||1⁄4 Cup (4 tbs)|
|Plain low-fat yogurt||1 Cup (16 tbs), whipped|
|Unsalted butter||2 Tablespoon|
|Onion||1 , minced|
|Minced garlic||2 Teaspoon|
|Cumin seeds||1⁄2 Teaspoon|
|Ground cumin||1 Teaspoon|
|Pepper white||1⁄2 Teaspoon|
Calories 330 Calories from Fat 72
% Daily Value*
Total Fat 8 g12.4%
Saturated Fat 5 g25.1%
Trans Fat 0 g
Cholesterol 20.5 mg
Sodium 190.5 mg7.9%
Total Carbohydrates 58 g19.3%
Dietary Fiber 16.9 g67.7%
Sugars 16 g
Protein 20 g39.9%
Vitamin A 15.3% Vitamin C 8.5%
Calcium 16.6% Iron 17.8%
*Based on a 2000 Calorie diet
Drain and set aside.
In a pan, bring the water to a boil over medium heat.
Add the split peas, salt, turmeric, chili powder, butter, and garlic paste.
Stir and bring to a boil again.
Reduce the heat, cover partially, and simmer for 20-25 minutes, stirring occasionally, or until the split peas are cooked but not mushy.
Stir in the cream and then the yogurt.
Continue to cook, stirring, for another 10 minutes.
Remove from the heat.
To make the seasoning, heat the butter in a small frying pan over medium heat.
Add the onion, garlic, and cumin seeds, and saute until the onion is golden brown.
Add the remaining ingredients, remove from the heat immediately, and add to the cooked split peas.
Makes an excellent meal when served with gobi alo, raita, and chapati.