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4 Serves
45 Mins
9 g
26 g
15 g
Rinse the yellow split peas thoroughly under cold water. In a large pot, combine the peas with 3 cups of water, salt, and turmeric powder.
Ingredients, vitamins, and health benefits
Yellow Split Peas
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Vitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
8 µg / 400 µgCalcium
32 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
30 mg / 420 mgPhosphorus
137 mg / 1,250 mgPotassium
376 mg / 4,700 mgSodium
583 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
9 g / 28 gSugar
2 g / 50 gSaturated Fat
10 g / 20 gCholesterol
21 mg / 300 mgCaffeine
0 mgNet Carbs
17 gAlcohol
0 g
Bring the mixture to a boil over medium-high heat. Reduce the heat and simmer for 30 minutes, stirring occasionally and adding more water as needed until the peas are soft and mushy.
In a small saucepan, heat the ghee or coconut oil over medium heat. Add the cumin seeds and wait for them to splutter.
Lower the heat, stir in the red chili powder, cook for 5 seconds, and immediately pour the tempering over the cooked dal. Stir in a squeeze of fresh lemon juice before serving.
Salt
Turmeric
Red Chili Powder
Water
Clarified Butter
Coconut Oil
Cumin Seeds
Lemon
Vitamin A
4 µg / 900 µgVitamin C
4 mg / 90 mgVitamin E
0 mg / 15 mgVitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
8 µg / 400 µgCalcium
32 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
30 mg / 420 mgPhosphorus
137 mg / 1,250 mgPotassium
376 mg / 4,700 mgSodium
Fiber
9 g / 28 gSugar
2 g / 50 gSaturated Fat
10 g / 20 gCholesterol
21 mg / 300 mgCaffeine
0 mgNet Carbs
30
g0
g28
g
FilipinoZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
4 µg / 55 µgAlcohol
0 g