2 1/2 cups of Dried Yellow Split Peas (Moong Dal) 1/2 cup of Tomatoes (diced) 2 cloves of Garlic (Lasan) (finely chopped) 1/2 tsp. of Fresh Ginger Root (Adrak) (grated) 1 tsp. of Jalepeno Chilli Pepper (diced) 1/2 Dried Red Chilli Pepper 1/4 cup of Fresh Cilantro/Coriander Leaves (Hara Dhania) (chopped) 1 tsp. of Cumin Seeds (Zeera) 1/2 tsp. of Ground Turmeric (Haldi) Salt (to taste) 1 pinch of Asafoetida (Heeng) 3 tsp. of Lemon Juice 2 1/2 cups of Water 2 tsp. of Vegetable Oil 1) Rinse split peas; soak in 2 1/2 cups of water for 30 minutes. 2) Heat split peas and water, with salt, until boiling. Reduce heat to medium and cook 15 to 20 minutes, until tender and thickened. Add more water, if necessary, to prevent drying out. To the cooked split peas add ginger, jalapeno pepper, tomato, lemon juice and turmeric. 3) Heat oil in a small saucepan and add cumin seed and red chile pepper. When pepper is heated add Asafoetida and garlic. Stir mixture into split peas and add cilantro; mix well.

Serving Suggestions: Serve Hot with Chilli Lime Pickle, Plain Rice or Chapati Roti, Yield: 6 Servings Preparation Time: 30 Minutes Cooking Time: 30 Minutes Ready In: 1 Hour 30 Minutes Degree of Difficulty: Medium Recipe Category: Main Course Bean Recipe Ethnic Group: Pakistani Amount Per Serving: Calories: 128 Total Fat: 2.4 Grams Cholesterol: 0 MG Sodium: 656 MG Total Carbohydrates: 20.4 Grams Dietary Fiber: 7.3 Grams Protein: 7.3 Grams

Recipe Requested by, Shaista Saeed (U.S.A.)

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