As the temperature rises in the northern hemisphere, salads increasingly replace soups on the table. In a way this is a shame, especially as cooler spring days are heightened by a light bowl of spicy soup and also because there are some cool soups to temper the heat. On the other hand, it's all good.
Indian-Style Yellow Split Pea Soup |
Recipe by Lisa Turner Cuisine: Indian Published on May 29, 2008 Simple but elegant, this light, creamy and zesty Indian-spiced split pea soup is perfect for cool and warm weather Preparation: 15 minutes Cooking time: 1 hour Print this recipe Soup: - 3/4 cup yellow split peas or split peas and toor dal
- 2 tablespoons basmati rice
- 7 cups water or vegetable stock
- 1-inch piece fresh ginger, grated
- generous handful of hot peppers (serrano, jalapeño or green chilies)
- 1 teaspoon turmeric
- 2 tomatoes, chopped
- 1 carrot, sliced
- 1 teaspoon sea salt, or to taste
- fresh ground black pepper to taste
- small handful of fresh parsley, chopped
Toasted spice oil: - 1 teaspoon brown mustard seeds
- 1 teaspoon cumin seeds
- 1 tablespoon sesame oil
Instructions: Combine all of the soup ingredients except the salt, pepper and parsley in a large saucepan or soup pot. Bring to a boil, reduce heat to medium-low, partially cover, and simmer for 1 to 1 1/2 hours or until the split peas begin to break apart. Remove from heat and purée the soup with a hand blender or in batches in a countertop blender. Return the soup to the stove, turn the heat down to low, and 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 and seed mixture into the soup. Cover the soup and let sit for a few minutes. Stir the soup and ladle into bowls. Garnish with the chopped parsley and serve hot. Makes 6 servings |
source : www.foodandspice.com , www.mozvid.blogspot.com , www.jogjacamps.blogspot.com , www.trendsfitness.blogspot.com
Posted by Hodie J
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