Asafoetida is a traditional Indian spice frequently used in vegetarian dishes to replace onions and garlic. It can be found at Indian grocery stores and many health food stores. The spice — actually a gum taken from the root of an herb native to Persia and India — is considered a digestive aid, often used in bean dishes, pickles and condiments. If you can’t find asafoetida, add 1 or 2 whole peeled, smashed clove of garlic to the split peas when you add the water in step 2.
If you prefer you can substitute canola oil for ghee. Vegan ghee is available in health food stores.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.