Split Pea Curry with Turmeric and Rice

1. 1 Mung beanspack 400 g ≈ $3.00Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 80 g
2. 2 Onions≈ $1.60 per kg 50 g
3. 3 Garlic≈ $10.00 per kg 5 g
4. 4 Fresh ginger≈ $8.00 per kg 8 g
5. 5 Turmeric 2 g
6. 6 Cumin 1 g
7. 7 Tomato pastepack 140 g ≈ $1.00 15 g
8. 8 Long-grain ricepack 800 g ≈ $1.94 60 g
9. 9 Sunflower oil 8 ml
10. 10 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the split peas until the water runs clear, then soak in 350 ml cold water, bring to a boil, and simmer covered on low heat for 25 minutes until tender, stirring occasionally.

2. Finely chop the onion², mince the garlic³, and grate the ginger on a fine grater.

3. Heat the oil in a pan over medium heat, sauté the onion² for 3 minutes until soft, then add the garlic³ and ginger, cooking for 1 more minute.

4. Stir in the turmeric and cumin seeds, cooking for 1 minute, then add the tomato⁷ paste and cook for 1–2 minutes until smooth.

5. Transfer the sautéed mixture to the split peas, season with salt, stir well, and simmer uncovered on low heat for 5 minutes until thickened.

6. Meanwhile, rinse the rice, add 120 ml water and a pinch of salt, bring to a boil, then cook covered on low heat for 12–15 minutes, and let rest covered for 5 minutes.

7. Serve the dal and rice hot, spooned onto plates.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.