Name: Simple Split Pigeon Pea Dal
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup split pigeon peas; 1.5 cup water; 0.25 tsp turmeric powder; 0.5 tsp sea salt; 1 tsp ghee; 0.5 tsp cumin seeds; 0.13 tsp asafoetida; 1 cup fresh spinach; 0.5 cup non-fat Greek yogurt; 1 tbsp fresh cilantro

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Simple Split Pigeon Pea Dal

Pressure-cooked split pigeon peas tempered with aromatic cumin and ghee, served with a dollop of creamy Greek yogurt for a protein-packed, comforting bowl.

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NUTRITION

Protein

43.3g

Fat

6.8g

Carbs

70.6g

SERVINGS

1 serving

INGREDIENTS

0.5 cup split pigeon peas

1.5 cup water

0.25 tsp turmeric powder

0.5 tsp sea salt

1 tsp ghee

0.5 tsp cumin seeds

0.13 tsp asafoetida

1 cup fresh spinach

0.5 cup non-fat Greek yogurt

1 tbsp fresh cilantro

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PREPARATION

1
Rinse the split pigeon peas under cold water until the water runs clear, then place them in a pressure cooker or heavy-bottomed pot.
2
Add the water, turmeric powder, and sea salt, then cook until the lentils are completely soft and falling apart.
3
Whisk the cooked lentils with a balloon whisk or immersion blender until they reach a smooth, soup-like consistency.
4
Stir in the fresh spinach and allow it to wilt in the residual heat of the dal.
5
In a small pan, heat the ghee over medium heat until melted, then add the cumin seeds and asafoetida until they sizzle and become fragrant.
6
Pour the hot ghee and spice mixture directly into the dal and stir well to combine the flavors.
7
Divide the dal into bowls and top each with a generous portion of Greek yogurt and a sprinkle of fresh cilantro before serving.