Yellow Split Pea Soup with Browned Red Onions, Yogurt, and Chiles

Preparation info

  • Serves


    (4 as a Main Course)
    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

A hearty first-course soup, this is delicious either hot or cold and makes an ideal introduction to an Indian-inspired meal. I often enjoy it all on its own, with a thick slice of rustic Italian bread or a slice of jalapeño corn bread, for a quick weekday meal.


  • 1 cup yellow split peas (chana dal), picked over for stones
  • 4 medium-size cloves garlic, coarsely chopped
  • 2<


  1. Place the split peas in a medium-size saucepan. Fill the pan halfway with water and rinse the split peas by rubbing them between your fingertips. The water will become cloudy. Drain this water. Repeat three or four times, until the water remains relatively clear; drain. Now add 4 cups