Based on this recipe. I’ve enjoyed the original recipe from From Curries to Kebabs, even though I mostly made it with dried mint. Right now, I have a ridiculous amount of mint in my garden, so I decided to try it again. It’s great, even with the change to split peas.
Obviously, neither split peas nor lentils is a low carb food, but I was cooking with a friend so I was a bit more flexible. I probably ate 1/4 of the recipe, so maybe 20 net carbs, and the rest of the day was relatively low carb.
You could certainly increase the fat further (deliciously) by using more butter. I ate this with raita (in this case, drained yogurt mixed with grated cucumber, finely grated garlic, and salt).
2 tbsp vegetable oil or ghee
2 cloves of garlic, crushed to a pulp
2 cloves of garlic, sliced along their length into 3 wide slivers
3/4 tsp cayenne pepper
1 cup dry split peas
1/2 tsp turmeric
4 tbsp finely chopped mint
2 cloves of garlic, minced
4 dried red chiles, broken in half and seeds shaken out
a tablespoon or two of butter (the original recipe called for ghee but butter worked fine)
1. Put the oil, first two amounts of garlic, and cayenne in a pan.
2. When it starts to sizzle, stir once or twice, and add split peas, turmeric and 750 ml water. Stir, bring to boil, and reduce the heat and simmer uncovered for about 55 min or until the split peas are tender.
3. After the split peas are nearly done, add salt to taste and mint. Stir and simmer for a further 5 minutes. Taste and adjust salt.
4. To make the tarka, put the butter in a pan, and add garlic and dried chiles. When the garlic starts turning golden, empty the contents of the pan into the pan with lentils, and put the lid on tight for a minute. Then, stir the dal for the flavours to combine.