Green Split Pea Dhal
Exotic yet cheep to make, this beautiful soup smells like an Indian restaraunt while it cooks, and fills you up like a meal! with the healthy fiber and protein of split peas and the vitamins and minerals of carrots, spinach, and tomatos, all in a curry base that can blow your socks off if you choose, this is one of my favorite winter and spring survival foods.
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INGREDIENTS
Nutrition- 3⁄4cup frozen spinach
- 1⁄2cup diced carrot
- 1 1⁄4cups dried split peas
- 1cup tomato juice
- 2 1⁄2cups water
- 2 -4teaspoons minced garlic
- 1
- 1⁄4
- 1large minced jalapenos or 1 large habanero pepper
- 1
- spices
- 1tablespoon vegetable oil or 1 tablespoon ghee
- 1 1⁄2teaspoons hot curry powder
- 1⁄2teaspoon turmeric
- 3⁄4teaspoon coriander
- 1⁄4teaspoon cayenne pepper
- 1⁄4teaspoon black pepper
- 1⁄2teaspoon salt
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DIRECTIONS
- Over high heat in a large soup pot, combine 1/2 tbs of the ghee or oil, garlic, minced pepper, and tomato slice. Saute over high heat until close to burning.
- Add 1/4 to 1/2 the spice mixture and the rest of the oil, if you need to (sometimes the extra oil is unneccssary).
- Saute until spices are slightly roasted and everything is nice and melded.
- Add the tomato juice and water, allow to come to a boil.
- Add 1/2 of the remaining spice mixture and the split peas.
- Simmer for 30-35 minutes.
- Add carrots and last of the spice mixture.
- Simmer for 10-15 minutes.
- Mash the split peas with a spoon or potato masher, or use a blender, then return to the pot.
- Add spinach and spice to taste, simmer for a final 10-20 minutes. Serve hot with rice or roti.
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