Dal with Ghee, Cumin, and Mustard Seeds

Ingredients

• 2 teaspoons brown mustard seeds 
• 0.8 cup carrots diced ( 1 large)
• 2 teaspoons cumin seeds 
• 4 cups less-sodium chicken broth fat-free
• 1 tablespoon ginger fresh grated
• 2 large cloves garlic minced
• 3.5 tablespoons ghee divided
• 2 teaspoons ground coriander 
• 2 teaspoons ground turmeric 
• 0.3 cup jalapeno seeded finely chopped ( 2)
• 1 cup onion finely chopped ( 1 medium)
• 0.8 teaspoon salt 
• 1 cup water 
• 1 pound peas split yellow

Equipment

• frying pan
• sauce pan

Directions

1. Heat 1 1/2 teaspoons Ghee in a large saucepan over medium heat.
2. Add onion, carrot, and garlic; cook 5 minutes. Stir in broth and next 7 ingredients (through peas); bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally.
3. Place mustard and cumin seeds in a large nonstick skillet over medium heat; cook for 1 minute or until toasted.
4. Add remaining 3 tablespoons Ghee; cook 1 minute or until seeds begin to pop. Stir into soup; serve immediately.