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Indian Vegetable Stew with Yellow Dal

Indian Vegetable Stew with Yellow Dal Recipe

  • ¾ cup yellow split peas
  • 1 tablespoon fresh ginger, peeled and minced
  • 3 cloves garlic, finely chopped
  • ½ teaspoon turmeric
  • 2 serrano chilies or 2 jalapeño peppers, seeded and finely chopped
  • 3 medium tomatoes
  • 2 Japanese eggplants or ½ globe eggplant
  • 2 medium zucchini
  • 2 medium carrots
  • 4 tablespoons clarified butter 
  • 1 teaspoon brown mustard seeds
  • 1 teaspoon cumin seeds
  • 1 small yellow onion, thinly sliced
  • ½ small cauliflower, broken into florets
  • 1 teaspoon salt
  • Fresh cilantro leaves, roughly chopped, for garnish
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 236kcal (12%)
Total Fat 9g (14%)
Saturated Fat 5g (25%)
Cholesterol 20mg (7%)
Total Carbohydrate 33g
Dietary Fiber 14g
Sugars 11g
Protein 10g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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