Eastern-Style Mulligatawny Soup
Description
This spicy split pea soup is a great addition to any Indian-themed meal. It pairs well with samosas and naan bread.
Ingredients
•
water to cover
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1 cup dried split peas
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4 cups water, or more as needed
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3/4 teaspoon ground turmeric
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1/2 teaspoon ground dried chile pepper
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1 teaspoon salt
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2 tablespoons lemon juice
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2 tablespoons tomato paste
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1 tablespoon vegetable oil
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1/2 teaspoon minced garlic
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1/2 teaspoon cumin seeds
Directions
1
Pour enough water over split peas in a large bowl to cover by at least 1 inch; soak at least 30 minutes.
2
Drain split peas and transfer to a large pot. Pour 4 cups water over the split peas. Stir turmeric, ground dried chile pepper, and salt into the water; bring to a boil, reduce heat to medium-low, and simmer, adding more water as needed to thin, until split peas are tender, 30 to 40 minutes.
3
Stir lemon juice and tomato paste into the split pea mixture; increase heat to medium and cook until the mixture thickens, about 10 minutes more.
4
Heat vegetable oil in a small saucepan over medium heat. Fry garlic and cumin seeds in hot oil until the garlic browns, about 5 minutes; stir into the soup.