John Myers
Ingredients for 4 servings:
- 250 g peas (yellow split peas)
- 1 liter vegetable broth
- 2 bay leaves
- 1 piece(s) ginger, fresh
- 3 dried chili peppers (can be omitted)
- 1 tsp cardamom
- 1 stalk(s) cinnamon
- 30 g butter
- 2 tsp curry
- ½ tsp turmeric
- 1 tbsp desiccated coconut
- ½ tsp cumin
- possibly raisins
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
Indian yellow pea soup
Rinse the split peas, then bring to a boil with the vegetable stock. Add the bay leaves, cinnamon stick, ginger, chili peppers, and cardamom, cover, and simmer for about 60 minutes. Then remove the bay leaves, cinnamon stick, and ginger. Tip: I always cook the soup in a pressure cooker for about 20 minutes. The peas practically fall apart. Heat the butter, add the curry powder, turmeric, cumin, and desiccated coconut, toast briefly, and then add to the soup. If you like, stir in 2 tablespoons of raisins. Serve with flatbread or rice.
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