Indian-Spiced Split Pea Soup
- 2 tablespoons sunflower or other neutral-tasting oil
- 1 medium onion peeled and minced (1 cup)
- 3 medium garlic cloves, peeled and minced
- 1 1/2-inch piece fresh ginger, peeled and minced (about 2 tablespoons)
- 6 medium scallions, white and pale-green parts only, trimmed and thinly sliced
- 1 small dried red chile
- 2 teaspoons coarse salt, plus more to taste
- 1/4 teaspoon turmeric
- 1 pound yellow split peas, picked over and rinsed
- 8 to 10 cups water
- 2 tablespoons sunflower or other neutral-tasting oil
- 3/4 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 2 tablespoons fresh lime juice (about 1 to 2 limes), plus wedges for serving (optional)
- 2 tablespoons coarsely chopped cilantro
- Cook aromatics Heat the oil in a saucepan over medium-high heat.
- Add the onion, garlic, ginger, scallions, chile, and salt.
- Cook, stirring frequently, until onions are translucent and ginger is fragrant, about 3 minutes.
- Add turmeric
- Make soup Add peas and 8 cups water.
- Bring to a boil, then reduce to a simmer, and cook, partially covered, until peas are falling apart and very tender, 45 minutes to 1 hour 15 minutes.
- (Check after 30 minutes and add more water if necessary.
- Remove chile, if desired, and discard.)
- Finish and serve Heat the oil in a skillet over medium heat.
- Add cumin and mustard seeds; cook until mustard seeds start to pop and cumin is fragrant, about 30 seconds.
- Add spices to the soup, stir to combine, and cover pot.
- Let stand for 10 minutes to allow the flavors to meld.
- Stir in lime juice and cilantro; season to taste with salt.
- Serve immediately, with lime wedges, if desired.
- The soup can be refrigerated in an airtight container up to 3 days.
- Thin with water before serving, if necessary.
sunflower, onion, garlic, ginger, scallions, red chile, coarse salt, turmeric, peas, water, sunflower, cumin seeds, mustard seeds, lime juice, cilantro
Taken from www.epicurious.com/recipes/food/views/indian-spiced-split-pea-soup-393732 (may not work)