Spiced Indian Split Pea Soup Recipe

Ingredients

Estimated total cost: €3.70 · €0.62/serving

• 2 tablespoons sunflower oil for a neutral flavorEst. price €0.04–€0.08
• 1 medium onion, skin removed and finely minced (1 cup) (soak minced onion in cold water for a milder taste)Est. price €0.20–€0.50
• 3 medium garlic cloves, peeled and finely minced (crush garlic with the back of a knife for a stronger aroma)Est. price €0.06–€0.15
• 11/2-inch piece fresh ginger, skin removed and finely minced (about 2 tablespoons) (grate ginger for a smoother texture)Est. price €0.15–€0.30
• 6 medium scallions, only using the white and light green parts, trimmed and thinly sliced (slice scallions on the bias for an elegant presentation)Est. price €0.30–€0.60
• 1 small dried red chile pepperEst. price €0.03–€0.08
• 2 teaspoons coarse salt, plus more to taste (adjust salt levels gradually to avoid over-seasoning)Est. price €0.02–€0.05
• 1/4 teaspoon turmeric powderEst. price €0.02–€0.05
• 1 pound yellow split peas, carefully examined and rinsed (pick through peas to remove any debris)Est. price €2.50–€4.50
• 8 to 10 cups waterEst. price €0.00–€0.02

Steps

1. 1

   Begin by heating oil in a saucepan over medium-high heat. Add in the onion, garlic, ginger, scallions, chile, and salt. Stir frequently as you cook until the onions turn translucent and the ginger releases its aroma; this should take approximately 3 minutes. Following this, introduce turmeric to the mix.

2. 2

   Prepare the soup by combining peas and 8 cups of water in a pot. Allow the mixture to come to a boil, then lower the heat to a gentle simmer. Cook the peas until they are soft and almost disintegrated, which should take around 45 minutes to 1 hour and 15 minutes. You can check on it after 30 minutes and add additional water if needed. Optionally, remove the chile pepper and discard it before serving.

3. 3

   To complete and present the dish, start by heating oil in a skillet over medium heat. Add cumin and mustard seeds, cooking until the mustard seeds begin to pop and the cumin becomes aromatic, which should take about 30 seconds. Transfer these spices into the soup, stirring well to incorporate them, then cover the pot. Allow it to sit for 10 minutes so that the flavors can blend together. After this time, mix in lime juice and cilantro; adjust seasoning with salt as needed. Serve right away, optionally accompanied by lime wedges on the side. If storing leftovers in an airtight container in the refrigerator for up to 3 days, remember to dilute with water before reheating if a thinner consistency is desired when serving again.

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• Cultural note

  Indian Split Pea Soup, also known as Dal, is a traditional dish in Indian cuisine. It is a staple in many Indian households and is often served with rice or flatbreads. The use of spices like turmeric, cumin, and mustard seeds reflects the rich culinary heritage of India.

• Seasonal note

  This Spiced Indian Split Pea Soup is best made in the fall and winter seasons when fresh ginger and cilantro are plentiful and at their peak flavor. Yellow split peas are also commonly available during these seasons.

• Health note

  This soup is a nutritious choice, providing a good balance of protein, fiber, and essential vitamins. It is low in saturated fat and cholesterol, making it heart-healthy. The high fiber content promotes digestive health and helps in maintaining a healthy weight.