Name: Yellow Split Pea Soup with Browned Red Onions, Yogurt, and Chiles
Yield: Serves 6 (4 as a Main Course)
Cuisine: India
Ingredients: 2 tablespoons finely chopped fresh cilantro leaves and tender stems for garnishing; ½ cup plain yogurt; 1 teaspoon cumin seeds; 2 lengthwise slices fresh ginger (each 2 inches long, 1 inch wide, and ⅛ inch thick), coarsely chopped; 1 medium-size red onion, cut in half lengthwise and thinly sliced; 1 cup yellow split peas (chana dal), picked over for stones; 2 tablespoons canola oil; 4 medium-size cloves garlic, coarsely chopped; 2 fresh green Thai, cayenne, or serrano chiles, stems removed, coarsely chopped (do not remove the seeds); ¼ cup heavy (whipping) cream; 1 teaspoon coarse kosher or sea salt; ½ teaspoon ground turmeric; 1 medium-size tomato, cored and coarsely chopped

Preparation info

Serves
6
(4 as a Main Course)

Difficulty
Easy

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.

Ingredients

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

Method

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

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Ingredients

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