- Total Time: 40 mins
- Hands-on Time: 10 mins
- Makes: 6 servings
Dal, a vegetarian dish made of lentils, peas or beans, is one of the principal foods of India. This Anglo-Indian Mulligatawny dal recipe is full of robust, spicy flavor with balanced heat. Garnish with refreshing mint leaves for a well-rounded, authentic dish.
- 1 teaspoon Frontier Organic Ground Cumin Seed
- 1/2 cup Frontier Organic Onion Flakes
- 1/2 teaspoon Frontier Organic Ground Turmeric Root
- 1/4 teaspoon Frontier Table Grind Sea Salt
- 1/4 teaspoon Frontier Organic Ground Cayenne Chili Pepper
- 1/2 teaspoon Frontier Organic Medium Grind Black Pepper
- 3/4 cup cooked rice
- 1 teaspoon oil
- 1 cup yellow split peas, washed
- 6 cups water
- 1 teaspoon lemon juice
- 3 chopped mint leaves
1. Heat oil. Add cumin seeds and onions and fry until the cumin changes color. Add the turmeric powder and yellow split peas. Fry 1 minute.
2. Add water, salt, cayenne and black pepper. Bring to a boil and simmer for 30 minutes or until the yellow split peas are tender. Strain them. Add lemon juice to the strained fluid. (Use the strained lentils for another dish.)
3. To serve, put 2 tablespoons of rice in each bowl and pour the soup over the rice. Garnish with chopped mint leaves.