YELLOW SPLIT PEA SOUP
Make and share this Yellow Split Pea Soup recipe from Food.com.
Provided by Brookelynne26
Categories Vegetable
Time 2h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a large heavy pot over medium high heat. Add the onion and garlic, reduce heat to medium low, and cook 5-7 minutes, stirring occasionally.
- Add the remaining ingredients, raise the heat to high, cover, and bring to a boil. Reduce heat to medium and simmer uncovered about 2 hours. Stir occassionally, soup will become very thick and creamy.
- Remove the ham hock and chop as little or as much of the meat as desired and add into the soup.
Nutrition Facts : Calories 459.8, Fat 9.5, SaturatedFat 1.8, Cholesterol 9.6, Sodium 537.5, Carbohydrate 67.9, Fiber 22.1, Sugar 16.1, Protein 27.8
SPLIT URAD BEANS AND YELLOW SPLIT CHICKPEAS WITH SPINACH
Number Of Ingredients 20
Steps:
- 1. Place the dals, 4 cups water, turmeric, cayenne pepper, and salt in a pressure cooker. Secure the lid and cook over high heat until the regulator indicated high pressure, then cook 1 minute more. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid, stir the dal, and simmer over medium-low heat, about minutes, adding more water if needed.2. Add the spinach, cilantro, and ginger, and continue to simmer until the spinach is wilted and the dal is creamy, about 15 minutes. Transfer to a serving dish, cover, and keep warm.3. Heat the oil in a small saucepan over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the onion and cook, stirring, until golden, about 3 minutes. Add the garlic, tomato, and green chili peppers, stir 1 minute, then add the coriander, cumin, fenugreek, and paprika. Transfer to the dal and swirl lightly to mix, with parts of it visible as a garnish. Sprinkle the garam masala on top and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
YELLOW SPLIT CHIKPEAS WITH OPO SQUASH
Number Of Ingredients 15
Steps:
- 1. Place the dal, water, turmeric, salt, green chili pepper, squash, and garlic in a pressure cooker. Secure the lid and cook over high heat until the regulator indicates high pressure, then cook 30 seconds more. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid the dal should be thick and creamy and the squash should be soft. Transfer to a serving dish, cover, and keep warm.2. Heat the oil in a small saucepan over medium-high heat and add the cumin and ajwain seeds they should sizzle upon contact with the hot oil. Quickly add the onion and cook until golden, about 5 minutes. Add the tomato and paprika and cook until most of the juices evaporate, 2 to 4 minutes. Transfer everything to the dal and swirl lightly to mix, with parts of it visible as a garnish. Mix in the cilantro, sprinkle the garam masala on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
YELLOW SPLIT PEA DHAL
Tasty split pea dhal.
Provided by joespenceley
Time 1h
Yield Serves 4
Number Of Ingredients 0
Steps:
- Rince split pea until water runs clear.
- Boil 1 litre of water, add cinnamon stick, turmeric, chilli pieces and 2 slices of ginger. Simmer for 30-45 minutes (check packaging of split pea for recommended cooking lengths.)
- Heat oil in frying pan and add cumin seed. Fry for 30 seconds and add onion, chilli (add aditional chilli here if required), ginger. Fry until onion is soft. Add garlic, coriander, garam masala and salt and fry for further two minutes. Add tomato plus 100ml water and allow to cook for 20-30 minutes.
- Add spice mix to split pea and stir though. Squeeze in lemon juice and serve topped with coriander leaf.
- Eat as a main with roti or as a side.
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