Split pea soup is a delicious combination of red lentil, green lentil, split mung, fresh coriander and seasonings.Spiced to perfection.A vegan dish.
Well, you won’t mind if I give barely any introduction to this recipe if your days are as rushed and busy as mine have been lately. At first, I thought for a while if this soup really needed an introduction, then I realized that it was equally important to share with you the interesting facts about this awesome and nutritious soup. Since when I was still growing up as a little kid, the split pea soup has always remained my down-to-earth, all-purpose and basic meal. Whether you need to fix a quick plate for lunch or supper, then I can assure you that this soup will never let you down. What I love most about this recipe is that unlike other dishes that gets their flavor from spices, it gives a natural nutritious taste from vegetables and caramelized onions.
On the other hand, if you use the pressure cooker to prepare this soup, then you will agree with me that this milder soup serves perfectly well as a quick comfort food. In case you are the type of person who spends about half an hour wondering what to prepare for dinner, then you should try this out and you will definitely admit that it is a true comfort meal for dinner. By the way, who can resist that in these busy days? (Yes, I can’t resist from it too!). As a matter of fact, I often prefer this soup when I am serving curry-haters (yeah, you heard that right because they exist!) and they always love it and even ask for more.
Recently I took one of my workmates through the health benefits that come with making this soup. Later, I taught her how to make split pea soup and she got turned on when she tasted the soup for the first time. In fact, she admitted that it rocketed into her top 5 soups after having just one bite. In addition, after the flavors get melded for a day, probably from the cumin, the soup takes on a slightly smoky flavor and I love it because it is especially magical about this soup. Also, when studded with pieces of ham, the peas make this soup starchy and thick just like potato soup. Alternatively, you can consider using tougher pieces of meat since they will soften up due to the extended cooking time. Or you can use bone from your holiday ham and remember to leave some meat clinging to the bone to make it yummier.
To me, this soup works real magic in my kitchen since it comes in my choice of colors, easy to cook, nutritious and budget-friendly. They also come in handy with numerous health benefits given that split peas are high in potassium and fiber which is good for your bones. Best of all, with no presoak required, both red and green splits cook quickly. They are great in the slow cooker too because they form a chunky, satisfying portage after less than an hour of cooking. In addition, you can flavor the soup with rosemary, chipotle or curry to make it go spicy or smoky. Common split pea recipes include: Curried super split pea soup; Vegetarian split pea soup; and Spicy harrissa soup. Sometimes, I add coconut to the soup to get an outstanding taste that leaves me craving for more. The often used ingredients for making this soup include: fried onion, split peas, red chili, seasonings, garlic, cumin, turmeric. Not only your baby but your entire family will benefit from this good old-fashioned recipe, thanks to its milder-yet rich flavors.
SPLIT PEA SOUP RECIPE
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SPLIT PEA SOUP RECIPE ( INDIAN DAAL)
Ingredients
- Split Mung (Daal Mung)- ¾ cup
- Split Red lentil- ¼ cup
- Green Lentil ( whole)- ¼ cup
- Onion( slices)- 1 large
- Garlic ( chopped) -1 tbsp
- Bay leaf- 2-3
- Turmeric- ¼ tsp
- Citric acid- ¼ tsp
- Cumin seeds- 1 tsp
- Ground coriander- 1 tsp
- Green Cardamon- 3-4
- Brown Cardamon- 1
- Black pepper- To Taste
- Red chili -To Taste
- Tomatoes( chopped) or tomato salsa- 2-3 medium or 4-5 tbsp of salsa
- Fresh coriander leaves( finely chopped) - 2-3 tbsp
- Vegetable Oil ( Canola)- 3-4 tbsp
Instructions
- In a pressure cooker heat oil and fry sliced onions for 5-6 minutes. Add the spices, seasonings and garlic.
- Add lentils,mung peas, tomatoes and 6-7 cups of water. Cover the pressure cooker and cook until peas ( daal ) are tender and smooth ( 20 minutes, 4 whistles).
- Serve like soup or with rice. Eat with Italian Croutons or naan.
Notes
If you can find in your local supermarket 'DAAL MASALA MIX"( Pakistani spice mix for lentil soups and curries) use it instead of the above mentioned spices and seasonings.
I advice to cook this soup in pressure cooker. It will save your time a lot. Slow cooker is another option.
- Category: SOUP RECIPES
- Cuisine: Indian
VIOLA! DELICIOUS SPLIT PEA SOUP.
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