• Prep Time:
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  • Serves: 1 Servings


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Category: Low Fat

 Ingredients List

  • 1 1/2 c Yellow or green split peas
  • 1 ts Salt
  • 1 Onion
  • 1/2 Green pepper
  • 1 ts Tumeric
  • 1/2 ts Curry powder
  • 1 1/2 ts Black mustard seeds
  • 1 Lemon juiced


Boil the yellow split peas in 2 cups water for about 30 minutesuntil they
are tender but not so long that they lose their shape. They should be
rather dry, like mashed potatoes, but keep an eye on them. You may need to
add a little more water along the way. Stir in salt. While the peas are
cooking chop onion and green pepper. Combine with tumeric and curry powder
and set aside.

Heat up a heavy pan with a lid. When it is very hot, add mustard seed and
cover. The seeds will pop noisily; shake the pan during this process to
make sure they don't burn. (Traditionally, you do the seed popping in oil.
It works without, but you need to be ready to add the next ingredients
quickly.) When the sound quiets down, add the onion mixture and a little
water for saute. Saute until onion is transparent and golden, and then
stir this mixture into the peas along with the lemon juice. Serve with
Chapatis (Indian bread) or over basmati rice, or whatever creative way you
feel like doing.

Makes about 4 cups.

NOTE: I realize mustard seed is high fat ingredient, but it adds so much to
the flavor, and so little fat over all, I kept it in. The recipe will work
without it, though it's not quite the same.

Modified Laurel's Kitchen Dal recipe. Modified by me to be fatfree (well,
no added fat)

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