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Categories:
lentisl water mustard seeds fenugreek seeds cumin seeds Asafoetida termeric onion garlic ginger tomatoes cilantro coconut oil
Viewed: 121 - Published at: 6 years agoIngredients
- 1 cup yellow split peas/lentisl
- 3 cups water
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon fenugreek seeds
- 2 teaspoon cumin seeds
- 1 pinch asafoetida
- 1/2 teaspoon termeric
- 1 onion, chopped
- 5 cloves garlic cloves, loosely chopped
- 2 tablespoons grated ginger
- 1 tomatoes, chopped
- 1 bunch cilantro, chopped
- 3 tablespoons coconut oil
Method
- Bring water to a boil. Add peas and 1/4 t turmeric. Simmer on high until done.
- VAGAR:
- Melt coconut oil over medium high heat.
- Add mustard seeds, fenugreek seeds, and cumin seeds. When they start to pop, turn the heat down.
- Add asafetida and turmeric.
- Add onions. Cook somewhat high, but not during the spices.
- Add garlic and ginger, and saute.
- Add peas to onion-spice mix.
- Add tomatoes. Simmer.
- Serve over rice, sprinkled with cilantro.
