Posted by: Jonjon | July 28, 2009

Curry – Indian –style Split Pea Soup 9/10 July 28 2009


Yellow Split Pea Soup

For the soup:

3/4 cup of yellow split peas (I used a mixture of split peas and toor dal)

2 tablespoons of basmati rice

7 cups of water or vegetable stock

1 tablespoon of grated fresh ginger

generous handful of hot peppers (I used a mixture of serrano, jalapeno and green chilies)

1 teaspoon of ground turmeric

2 cups of chopped tomatoes

1 carrot, sliced

sea salt to taste

freshly cracked black pepper

For the toasted spice oil:

1 teaspoon of brown mustard seeds

1 teaspoon of cumin seeds

1 tablespoon of sesame oil

3 tablespoons of chopped parsley for garnishing

Combine all of the soup ingredients in a large pot, except the salt and pepper. Bring to a boil, reduce the heat to medium low, partially cover and simmer for 1 – 1 1/2 hours or until the split peas begin to break apart. Puree the soup in a blender or with a hand blender. Season with salt and pepper.

Put the mustard seeds in a small saucepan over medium heat and cover. Shake the pan occasionally. When the seeds begin to pop, add the cumin seeds and oil. Stir for a few seconds and then pour the oil seed mixture into the soup. Cover the soup and let sit for a few minutes. Stir, ladle into bowls and garnish with a bit of the chopped parsley.

Yields 6 servings.


This was really good. I only used 4 cups of water, and  one cube of vegetable bouillon and the flavor was already there. Instead of using a generous handful of hot peppers, I was smart enough to avoid suffering and instead used only 2 red thai padis, the little red chillies.

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