Indian recipes

Indian Split Pea Soup

Course : Indian
Source: Horn of the Moon Cookbook by Ginny Callan
Serves: 6

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Ingredients:

2 cups yellow split peas

8 cups water or stock

2 tablespoons sunflower oil

1 cup onion -- diced

1 1/2 tablespoons minced garlic

1 tablespoon fresh minced ginger root

1 1/2 cups spinach -- chopped

1/4 teaspoon ground cumin

1/4 teaspoon ground coriander

1/2 teaspoon turmeric

1/8 teaspoon cayenne pepper

1 teaspoon salt

Preparation / Directions:

Wash peas. Add to water or stock in a 3-quart soup pot. Bring to a boil and cook on low heat for 45 minutes, half covered with a lid, stirring occasionally. Heat the oil in a fry pan and saute the onions, garlic, and ginger until lightly browned and tender. Add to split peas along with all the remaining ingredients. Lower heat to simmer, cover, and continue to cook 30 minutes more, stirring occasionally.

Indian Split Pea Soup

Ingredients:

Preparation / Directions:

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