Winter Split Pea Soup with Ginger Indian Recipe

Recipe Category: Soup


Winter Split Pea Soup With Ginger Indian Recipe


  • recipe for : Kashmiri Dal
  • 1/2 cup split chickpeas (chana dal) or split yellow peas, soaked for 1 hour and drained
  • 1/2 cup petite yellow lentils or split peas, soaked for 1 hour and drained
  • 3 1/2 cups water
  • 3/4 to 1 teaspoon salt
  • 1 teaspoon safflower or other neutral oil
  • 1/2 cup finely chopped red onion
  • 2 bay leaves
  • 1 (1-inch) knob of ginger, chopped
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes, or to taste
  • 1/2 to 1 teaspoon paprika
  • 2 teaspoons lemon juice, divided
  • 1/4 cup chopped fresh cilantro, for garnish
  • Method

  • Combine the chickpeas and lentils in a saucepan with 3 1/2 cups of water
  • Partially cover and cook over medium heat until the split peas are tender and easily mashed, 30 to 40 minutes
  • Add the salt, reduce heat to low, and continue to simmer
  • Meanwhile, make the tempering
  • Heat the oil in a medium skillet over medium heat
  • Add the onion and cook until translucent, 5 to 7 minutes
  • In a grinder or a blender, combine the bay leaves, ginger, fennel, cumin, cinnamon, cardamom, cloves, black pepper, red pepper flakes, paprika, and 1 teaspoon lemon juice.
  • Blend into a smooth paste.
  • Use a few teaspoons of water if needed.
  • Add the spice mixture to the skillet and mix well.
  • Stirring frequently, cook for 2 to 3 minutes or until the ginger and spice smell roasted.
  • Add the tempering to the simmering dal
  • Mix well
  • Taste, and adjust salt and spice
  • Cook 5 minutes or longer until desired consistency is achieved
  • Garnish with lemon juice and cilantro, and serve hot
  • Variations: Add 1 cup of chopped turnip or other root vegetable to the dal in step 1
  • Pressure Cooker: Use 1 cup chana dal or split peas
  • Wash the split peas, and combine with 3 1/2 cups of water in the pressure cooker
  • Close and lock the lid, and cook for 10 to 15 minutes, once the cooker reaches pressure (3 to 4 whistles at medium-high heat)
  • Let the pressure release naturally
  • Open the lid, and place the cooker over low heat
  • Follow steps 2 through 4
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