Ease of Preparation: Moderate
Preparation Time: 10 min
Cook Time: 30 min
Servings: 6
From: Frontier Files
Other Side Dishes
Other Soups & Chili
Other Vegetarian Main Dishes
Other Indian
Other Beans
Other Side Dishes
Other Soups & Chili
Other Vegetarian Main Dishes
Other Indian
Other Beans
Mulligatawny Dal
Ingredients
1 tablespoon oil
1 teaspoon cumin seeds
1/2 cup onion flakes
1/2 tablespoon turmeric
1 cup yellow split peas, washed or 1 cup red lentils, washed
6 cups water
1/4 teaspoon salt
1/4 teaspoon cayenne
1/2 teaspoon ground black pepper
1 tablespoon lemon juice
3/4 cup cooked rice
3 chopped mint leaves
1 teaspoon cumin seeds
1/2 cup onion flakes
1/2 tablespoon turmeric
1 cup yellow split peas, washed or 1 cup red lentils, washed
6 cups water
1/4 teaspoon salt
1/4 teaspoon cayenne
1/2 teaspoon ground black pepper
1 tablespoon lemon juice
3/4 cup cooked rice
3 chopped mint leaves
Directions
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.
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.)
To serve, put 2 tablespoons of rice in each bowl and pour the soup over the rice. Garnish with chopped mint leaves.
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.)
To serve, put 2 tablespoons of rice in each bowl and pour the soup over the rice. Garnish with chopped mint leaves.
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