Yellow Daal with Whole Wheat Chapati
Global Spotlight on India
This week we are focusing on scents and spices of the season with a warming Yellow Daal and Whole Wheat Chapati dish. In cooking, aromatics are any ingredients that give off a strong smell and enhance the flavor of our meal. Some commonly used aromatics include onion, garlic, and ginger. Our sense of smell is directly connected to our sense of taste! When we smell these strong flavors, it helps signal to our brains what we are about to eat and helps us to taste the delicious food!
What spices and other aromatics might we use in the fall and winter?
How about spring and summer?
What are some of your favorite spices and other aromatics?
कृपया भोजन का आनंद लीजिये! kripyā bhojan kā ānnaṅd lijīyai
Please enjoy your meal!
- 1 yellow onion
- 3 cloves garlic
- 1 carrot
- ½ t turmeric, opt.
- 1 t cumin
- ¼ t cinnamon
- ¼ t ground ginger (or 1 T fresh ginger)
- 1 tomato
- 1 cup yellow split peas
- 1 lemon
- 1 small bunch of cilantro
- salt + pepper to taste
- 1 ½ cup whole wheat flour (can sub for gluten free flour)
- ½ cup all purpose flour (can sub for gluten free flour)
- 1 t salt
- 2 T olive oil
- ¾ c warm water, add in small increments
- Rinse split peas. Cook: 3 cups of water for 1 cup peas (be sure to check package directions as well). Combine, bring to a boil, reduce heat and simmer roughly 30 minutes.
- Finely chop onion + garlic. Note aroma! Repeat with tomato and carrot
- Heat 2-3 T of olive oil in medium pot over medium heat.
- Add onions, garlic, and carrots. Sauté until softened, 5-7 minutes.
- Add spices, tomatoes, and pre-cooked split peas. Lower heat and allow to cook, stirring and adding water as needed to prevent burning.
- While daal cooks, prepare chapati: Mix dry ingredients. Stir in olive oil and enough water so that all flour is incorporated but dough is not sticky (add water in small increments).
- Lightly flour cutting boards and divide dough into equal parts, flatten dough into thin pieces. .
- Heat pan over medium heat until hot. Lightly grease with oil. Add chapati 2-3 at a time, depending on size of pan.
- Flip the chapati once the bottom is browned – about 30 seconds to 1 minute.
- Drizzle daal with lemon, garnish with cilantro, season with salt and pepper.