Dal with Ghee, Cumin, and Mustard Seeds & Cucumber Raita w/pita chips

Since this is the last night I'm cooking this week, I decided to go out with a bang! I had a bag of yellow split peas, and soup sounded good since the cold front is coming through tonight.

I decided on a Dal Soup with a Cucumber Raita as a side.

I began by getting the soup started. This recipe calls for ghee, which I learned how to make in a Central Market cooking class, but I didn't feel like fooling with that. So I just used regular butter. I began by prepping the onion, carrots, and garlic in a food processor and sauteeing.

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Rinsed one pound of yellow split peas (Sprouts)...

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and got all the ingredients simmering. I used vegetable broth instead of chicken.

I find I'm using these spices more and more - I've come a long way! Two years ago I had no clue about most of these spices used in Indian cuisine. Oh, and I cheat and buy the prepared minced ginger.

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While the soup simmered, I worked on prepping the Raita. I began by shredding an English cucumber and placing in a colander,


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...and then I prepared all other parts of the yogurt dish. Red onions, cilantro, lime, salt, spices, etc.

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Then I drained the cucumber on paper towels.

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Then everything was ready to mix together for the Raita.

Somewhere in there I broiled pitas sprayed with cooking spray...

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Then I went back to the final step of the Dal. I toasted Cumin Seeds and Mustard Seeds. mmmm, smelled good!

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Then sauteed in a little butter until the seeds started to pop. They really did start to pop - I was surprised!

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I thought it made a pretty meal. The cucumber yogurt was yummy for dipping the pitas. The soup had a wonderful flavor, and I liked the different textures of the peas, vegetables, and mustard seeds. This was a little more work than I normally do on a weeknight, but it was fun tonight.

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