Split Pea Soup with Spices and Coconut Indian Recipe

Recipe Category: Soup


Split Pea Soup With Spices And Coconut Indian Recipe


  • recipe for : Bengali Cholar Dal
  • :DAL:
  • 1 cup split chickpeas (chana dal) or split yellow peas, washed, soaked for 1 hour, and drained
  • 3 1/2 cups water
  • 1/2 teaspoon turmeric
  • 3/4 teaspoon salt, or to taste
  • 1 teaspoon sugar
  • 2 teaspoons coconut oil or safflower oil
  • 1/4 cup large coconut flakes, dry or fresh
  • 1/2 teaspoon cumin seeds
  • 2 (2-inch) cinnamon sticks
  • seeds of 2 cardamom pods, lightly crushed
  • 2 bay leaves
  • 3 cloves
  • 3 whole dried red chiles or red pepper flakes, to taste
  • 1 (1-inch) knob of ginger, minced
  • 2 tablespoons roughly chopped raw cashews
  • 2 tablespoons raisins
  • 1/4 to 1/2 teaspoon red pepper flakes, for garnish
  • Method

  • Dal: Combine the split peas with 3 1/2 cups of water and the turmeric in a saucepan
  • Partially cover and cook over medium heat for 30 to 40 minutes, or until the split peas are very tender
  • Stir in the salt and sugar
  • Reduce the heat to low and simmer while you make the tempering
  • The tempering: Heat the oil in a small skillet over medium heat
  • Add the coconut flakes and cook until golden, about 1 minute
  • Remove the coconut flakes from the pan and set aside
  • Add the cumin seeds, cinnamon sticks, cardamom seeds, bay leaves, and cloves to the hot oil, and mix for 1 minute, or until fragrant.
  • Break the red chiles in half and add them to the pan
  • Add the ginger, cashews, and raisins and cook until the cashews are golden, about 1 minute
  • Add this tempering to the simmering split peas and mix well
  • Mash some of the split peas if needed
  • Taste and adjust the salt and spice, if needed
  • Stir half of the golden coconut flakes from Step 2 into the split peas
  • Simmer covered for 5 minutes
  • Garnish with the remaining coconut flakes and red pepper flakes
  • Remove the cinnamon and bay leaves from the split peas just before serving
  • Pressure cooker: Wash the split peas and soak for 15 minutes
  • Drain, and combine with 3 cups of water and the turmeric, in a pressure cooker
  • Close and lock the lid, and cook for 10 to 15 minutes after the cooker reaches pressure (3 to 4 whistles at medium-high heat)
  • Let the pressure release naturally
  • Open the lid, add the salt, sugar and tempering, and simmer uncovered for 5 to 10 minutes or until desired consistency is achieved
  • Garnish with red pepper flakes
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