Inspired by an Ayurvedic dal recipe in the Esalen Cookbook, this is a light-bodied, curry-spiced coconut broth thickened with cooked red lentils and structured with yellow split peas. The back notes of ginger, slivered green onions sauteed in butter, and curry-plumped raisins make this a new favorite of mine.
Servings:6 | Calories:321 | Total Fat:19g | Chol:10mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 19g
Sat Fat 15g
Total Carb 32g
40% Can coconut milk
30% Split peas
17% Others combined
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
1 cup / 7 oz / 200g yellow split peas 1 cup 7 oz / 200g red split lentils (masoor dal) 7 cups / 1.6 liters water 1 medium carrot, cut into 1/2 inch dice 2 tablespoons fresh peeled and minced ginger 2 tablespoons curry powder 2 tablespoons butter or ghee 8 green onions (scallions), thinly sliced 1/3 cup / 1.5 oz / 45g golden raisins 1 / 3/80 ml cup tomato paste 1 14 ounce can coconut milk 2 teaspoons fine grain sea salt
Directions : View recipe directions on 101cookbooks.com