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Eastern-Style Mulligatawny Soup
Eastern-Style Mulligatawny Soup
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Prep Time:
5 minutes
Cook Time:
45 minutes
Total Time:
80 minutes
Deliciously spicy split pea soup perfectly complements an Indian feast, ideal with samosas and naan.
Ingredients:
  • water to cover
  • 1 cup dried split peas
  • 4 cups water, or more as needed
  • 0.75 teaspoon ground turmeric
  • 0.5 teaspoon ground dried chile pepper
  • 1 teaspoon salt
  • 2 tablespoons lemon juice
  • 2 tablespoons tomato paste
  • 1 tablespoon vegetable oil
  • 0.5 teaspoon minced garlic
  • 0.5 teaspoon cumin seeds
Instructions:
  • Soak split peas in a large bowl with enough water to cover them by at least 1 inch for a minimum of 30 minutes.
  • Drain split peas and place in a large pot. Add 4 cups of water. Stir in turmeric, ground dried chile pepper, and salt. Bring to a boil, then reduce heat to medium-low. Simmer until split peas are tender, adding more water if necessary, for 30 to 40 minutes.
  • Incorporate zesty lemon juice and tomato paste into the split pea mixture, then raise the heat to medium and simmer until the mixture thickens, approximately 10 more minutes.
  • In a small saucepan over medium heat, sizzle garlic and cumin seeds in vegetable oil until the garlic turns golden brown, approximately 5 minutes. Mix them into the soup.

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