Moong Dal Halwa - Yellow Split Peas & Carrots - Indian Curry - Instant Pot
This a basic dal recipe, with a wonderful, buttery flavor from spices sizzled in ghee or butter. Whirl the dal in a blender for a velvety, thick vegetable purée, or thin with a bit of water and serve as a soup, with a dollop of yogurt on top. Swap in red lentils or green lentils if desired instead.
1 tbsp RawSpiceBar's Madras Curry Powder
3/4 cup yellow split peas, soaked 2 hours in cold water, drained and rinsed
½ teaspoon turmeric
Kosher salt, to taste
2 tbsp ghee, butter or vegetable oil
1 green chile, minced
4 garlic cloves, minced
1 shallot, diced
1 cup carrots, diced
In a pressure cooker, add dal and 3 cups of water and pinch salt. Close the cooker and let it whistle on high 1-2 times.
Heat 1 tablespoon of oil in another pan. Once hot, add minced garlic, spices and chile. Cook till the garlic turns light golden brown.
Add the tempering (tadka) to the daal and mix. Squeeze in some fresh lemon juice.