Indian Split Peas With Vegetables Recipes

INDIAN-SPICED SPLIT PEA SOUP

Steps:

• Cook aromatics Heat the oil in a saucepan over medium-high heat. Add the onion, garlic, ginger, scallions, chile, and salt. Cook, stirring frequently, until onions are translucent and ginger is fragrant, about 3 minutes. Add turmeric
• Make soup Add peas and 8 cups water. Bring to a boil, then reduce to a simmer, and cook, partially covered, until peas are falling apart and very tender, 45 minutes to 1 hour 15 minutes. (Check after 30 minutes and add more water if necessary. Remove chile, if desired, and discard.)
• Finish and serve Heat the oil in a skillet over medium heat. Add cumin and mustard seeds; cook until mustard seeds start to pop and cumin is fragrant, about 30 seconds. Add spices to the soup, stir to combine, and cover pot. Let stand for 10 minutes to allow the flavors to meld. Stir in lime juice and cilantro; season to taste with salt. Serve immediately, with lime wedges, if desired. The soup can be refrigerated in an airtight container up to 3 days. Thin with water before serving, if necessary.

INDIAN SPLIT PEAS WITH VEGETABLES

Steps:

• Heat oil in 10-inch sillet over medium-high heat. Cook cumin, turmeric and chilies in oil 2 minutes, stirring occasionally.
• Stir in cauliflowerets and broth. Cook and cover 3 to 4 minutes or until cauliflowerets are tender.
• Stir in remaining ingredients. Cook about 5 minutes, stirring occasionally, until hot.

SPLIT PEAS WITH VEGETABLES (DAL TARKARI)

Steps:

• In a large saucepan bring the split peas and water to a boil. Cover and simmer for 30 minutes. Remove from heat.
• Heat the ghee in a large saucepan over medium-high heat. Add the cumin seeds, bay leaves and green chilies and let them sizzle for a few seconds. Add the potatoes, peas, cauliflower and fry for 1-2 minutes.
• Add the boiled split peas with the water, turmeric and salt. Mix thoroughly, lower heat and cook until the vegetables are tender. If the dal gets too thick, add a little more water.