Forked from philipgelb
red chili peppers, minced
black mustard seeds
yellow split peas
asparagus, cut into ½" length
Wash dal mix several times until water is clear. Soak overnight. Then, rinse and drain.
In a soup pot over medium heat, add coconut oil. Add to stir garlic, ginger, and hot chili peppers for 1m.
Add cumin seeds and black mustard seeds until you hear the seeds pop.
Add yellow split peas, turmeric powder, and ground coriander. Stir well.
Add water and raise heat to high. Bring to a boil. Then, lower heat to let simmer covered until soft.
Add asparagus and cook until done (10m). Season with sea salt to taste.
coconut oil, melted
onion, thinly sliced
Preheat oven to 390°F.
In a bowl, add all spices and flour. Mix well.
Add wet ingredients and whisk well. The consistency should be thick, but still runny.
Add onion rings to coat with batter. To assemble a pakora, stack a couple layers of onion rings.
In an oiled baking sheet, place your onion pakoras with a small distance from each other.
Bake one side for 8m. Then, flip to bake on the other side until browned on the edges and crispy.
Prepare two bowls. In each, place a portion of dal. Top with pakora. Garnish with cilantro. Serve.