April 11, 2010

Everyday Yellow Dal and Tangy Shredded Cabbage Salad

It was all Indian at our place yesterday. We had yellow split peas dal and a green cabbage salad. Both dishes are very easy to cook and delicious to eat. You just need to stock up with those gazillion Indian spices and use them in moderation.

Yellow Split Pea Dal
Adapted from Ruta Kahate
  • 2 cup yellow split peas, soaked in cold water for 1 hour
  • 2 large tomatoes, peeled and cut into wedges. I guess canned tomatoes would work too.
  • 4 tbsp cup sunflower oil
  • 1 teaspoon cumin seeds
  • 1 big red onion, finely chopped
  • 6 large garlic cloves, sliced
  • 2 tsp coriander powder
  • 2 tsp turmeric
  • 1 tsp cayenne, or use you best judgment
  • 1 bunch chopped cilantro leaves
  • 1 tablespoon unsalted butter
  • salt to taste

Simmer the soaked split peas and the tomatoes in a large saucepan with 4 cups of water for about an hour. Heat the oil in a medium skillet over high heat and add the cumin seeds. After the  the seeds have stopped sputtering, add the onion and saute over medium heat. About 6 minutes later, add the garlic and saute until most of the onion has turned dark brown. Add the coriander, turmeric and cayenne, stir and pour mixture over the dal. Add the cilantro, butter and salt to the dal and simmer for another 5 minutes. Serve hot with basmatti rice or nan.

Per serving: 465 calories, 21 g protein, 58 g carbohydrate, 18 g fat (3 g saturated), 8 mg cholesterol, 545 mg sodium, 22 g fiber. Total of 8 servings, rice not included.

Tangy Shredded Cabbage Salad
Adapted from Ruta Kahate
  • 1/2 medium head of shredded green cabbage (use the large holes of the grater)
  • 2 small Serrano chilies, seeded and mince
  • 4 tablespoons fresh lemon juice, or more as needed. I added 1 tbsp of rice vinegar.
  • 2 teaspoon salt
  • 1 teaspoon sugar
  • 2 tablespoon canola oil
  • 1 teaspoon mustard seeds 
In a medium bowl, toss together the cabbage, chilies, lemon juice,vinegar, salt and sugar. Taste and adjust the seasoning. You are looking for a well-balanced, sweet and sour taste.

Heat the oil in a small skillet over high heat. When the oil begins to smoke, add the mustard seeds, covering the pan with a lid or splatter screen. When seeds top popping, immediately pour the oil over the cabbage salad and toss well. Let the salad sit for at least 15 minutes before serving, to allow the flavors to blossom.
Serve cold or at room temperature.
I do not have a picture of the finished salad. It was gone before I managed to take one. :)
Per serving: 50 calories, 1 g protein, g 4 carbohydrate, 4 g fat (0 saturated), 0 cholesterol, 540 mg sodium, 1 g fiber. 8 servings total.
The nutrition facts are approximate and are according the original posts.

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