I love hearty soups and especially Lentil soups. I recently discovered ready prepared fried onions in the Indian aisle at the Superstore, and this was my opportunity to finally try them out. Its been so busy in our household lately that these were so easy to prepare with the least amount of supervision on my part. You could make the soup creamier by adding some butter and cream to it, but I am trying to stay on a diet so none of that for me!
Yellow Split Peas Soup (Daal Soup)
1 cup yellow split peas
2 cups water
2 cups chicken stock (can just water or vegetable stock if you prefer)
3 tbsp fried onions (readymade, store bought – or can use 1 medium size onion, finely chopped)
a small bunch of fresh coriander leaves (or 1 ice cube frozen coriander leaves in my case)
1/2 tsp turmeric powder
1 tsp roasted cumin and coriander powder (combined)
1/2 tsp garam masala
Salt, freshly ground black pepper – to taste
1 can diced tomatoes
Wash the yellow split peas under running water (in a colander). Combine the washed yellow split peas, the water and the chicken stock in a pot, and bring the pot to a boil. Reduce the heat, cover the pot and let this cook for at least 40 minutes until the peas are softened and fully cooked (if not, over cooked – which is even better!).
Combine all the remaining ingredients in a blender and blitz together until everything is nice and smooth. Add to the soup, stir and cover the pot again. Let this simmer for a few minutes and enjoy.
To give it the traditional Indian touch – Heat 2 tbsp of clarified butter (oh yes!) in a small pan, add 1 tsp cumin seeds, a few ginger julienne strips, a couple of green chillies slit lengthways (do NOT do this unless you can handle the heat!) and 1/2 tsp mustard seeds. Cook until the seeds start spluttering and change their colour a bit, and pour the sizzling hot oil on top of the soup. Grandma’s would also stir in some extra butter on top for good measure as well as some extra clarified butter to help block the arteries, but the flavour of butter and clarified butter combined is absolute heaven!!
The traditional daal is eaten as a side dish, with home made flat bread (Chapattis), Raita / Yogurt, Basmati rice and Salad would make turn this dish part of a lovely traditional lunch.
However, I like my everyday cooking a lot more simpler than that so a simple Yellow Split Peas soup fits the bill perfectly.
Freezing instructions – This soup freezes very well, and I would freeze my Daal soup but it never lasts long enough in our family. It seems to disappear ……..very quickly!