Ingredients:
1/3 cup lupin splits
2.5-3 cups water
1/2 tsp turmeric powder
1/2 tsp paprika
1/2 tsp coriander-cumin powder
Handful of raw peanuts
2-3 tblsp lemon juice
1/4 tsp molasses
1 small diced tomato
1/2 tsp ginger paste
1/4 tsp monk fruit sugar (or your choice of sugar free substitute)
1 chopped thai chilli
2 tblsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
Pinch of asafoetida
Chopped cilantro for garnish
Salt to taste
Recipe:
Soak 1/3 cup Lupin splits in water for 4-5 hours. Once soaked, the lupin splits will increase in volume 2.5-3 times more. Boil the splits till they become soft and crush them into a fine paste with 2.5-3 cups of water.
Place the crushed lupin water on the stove. Add 1/2 tsp turmeric powder, 1/2 tsp paprika powder, 1/2 tsp coriander-cumin powder, salt to taste, a handful of raw peanuts, 2-3 tblsp lemon juice, 1/4 tsp molasses, 1 small diced tomato, 1/2 tsp ginger paste and 1/4 tsp monk fruit sugar (or your choice of sugar free alternative). You can also add one chopped thai chilli at this point if you prefer spicier daal.
Mix well and let the water come to one boil on high heat. Then reduce the heat to medium & let the water boil for 5-7 more minutes. Add tempering (heat 2 tblsp oil, add 1/2 tsp mustard seeds, 1/2 tsp cumin seeds and once the seeds splutter then add a pinch of asafoetida). Add chopped cilantro for garnish.
Health & Nutrition:
Indian dal recipe contains 30 g protein in total. It can be served with rice or keto friendly rotis. It is gluten free, keto & diabetic friendly, vegan, complete source of high protein and high fibre.