Split Pea and Bean Soup Indian Recipe

Split Pea And Bean Soup Indian Recipe

Ingredients

• recipe for : Mixed Dal Fry
• 1 cup mixed beans, soaked for
• 1 hour for split peas and 4 hours for whole beans, if necessary, drained
• 3 to 3 1/2 cups water

THE TEMPERING:

• 2 teaspoons safflower or other neutral oil
• 1 teaspoon cumin seeds
• 3/4 cup chopped red or white onion
• 1 or more green chile, chopped (remove seeds to adjust heat, if needed) 4 cloves garlic, chopped
• 1 (1-inch) knob of ginger, chopped
• good pinch of asafetida (omit to make gluten-free)
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground coriander
• 1/2 teaspoon Garam Masala
• 2 medium tomatoes, chopped (1 1/2 cups)
• 3/4 to 1 teaspoon salt
• 2 tablespoons chopped cilantro, for garnish
• 1 tablespoon chopped mint, optional garnish
• 1 to 2 teaspoons lemon juice, for garnish

Method

1. Combine the beans in a saucepan with 2 1/2 cups of water
2. Cover and cook over medium heat until tender, 30 to 45 minutes, depending on the beans
3. Reduce heat to low
4. The tempering: Heat the oil in a skillet over medium heat
5. Add the cumin seeds and cook until they become fragrant and change color, about 1 minute add the onion, chile, garlic, and ginger, and cook until golden, 6 to 7 minutes, stirring every few minutes.
6. Add the asafetida, turmeric, coriander, and garam masala.
7. Mix well and cook for a minute.
8. Add the tomato, mix well, and cook until the tomato becomes saucy, 5 to 6 minutes.
9. Mash the larger tomato pieces and cook for another minute.
10. Add the tempering to the simmering beans
11. Mix well, cover and cook for 5 minutes.
12. Taste, and adjust salt and spice.
13. Add cayenne if needed.
14. Mash some of the lentils using a spatula or a hand blender.
15. Continue to simmer uncovered until desired consistency is achieved and until the lentils are tender to preference.
16. Add more water, if needed.
17. Garnish with cilantro or mint, and a dash of lemon.

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