Moong Dal

Ingredients

• Peas

  Green, frozen, unprepared

  2 ½ cup or 335g

• Water

  Plain, clean water

  2 ½ cup or 592g

• Salt

  Table

  1 ½ tsp or 9g

• Ginger root

  Raw

  ½ tsp or 1g

• Jalapeno peppers

  Raw

  2g

• Tomatoes

  Red, ripe, raw, year round average

  ½ cup, chopped or sliced or 90g

• Lemon juice

  Raw

  3 tsp or 15g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tsp or 9g

• Cumin

  Spices, cumin seed

  1 tsp, whole or 2g

• Peppers

  Hot chile, sun-dried

  ½ pepper or 0.3g

• Garlic

  Raw

  2 cloves, minced or 6g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

Directions

1. Heat peas and water, with salt, until boiling. Reduce heat to medium-low and cook until tender and thickened, 15 to 20 minutes. Add more water, if necessary, to prevent drying out. Stir in ginger, jalapeno pepper, tomato, lemon juice, and turmeric.
2. Heat oil in a small saucepan and add cumin seed and red chile pepper. When pepper is heated, add garlic. Stir mixture into peas and add cilantro; mix well.