Spiced Golden Soup
The heat and Indian flavor of this soup are balanced beautifully. It's also very easy to make. I like to serve it with a loaf of freshly baked bread (as seen in photo!)
- Ready In:
- 1hr 10mins
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 1⁄2 teaspoons canola oil
- 1 1⁄2 teaspoons coriander
- 1 - 1 1⁄4 teaspoon turmeric
- 1 teaspoon garam masala
- 1⁄2 teaspoon crushed red pepper flakes
- 6 cups water
- 1 1⁄2 cups yellow split peas
- 1⁄4 - 1⁄2 teaspoon salt
- 1 tablespoon lime juice
- Soften the onion, in a medium-large pot, in about a 1/4 cup water, till the water is just about gone.
- Meanwhile, heat oil over medium in a small pan. Add garlic and saute for just a minute or so, not quite till golden. Add remaining spices and stir to coat. Saute these for another couple of minutes, reducing heat if necessary. (You can use more oil if you wish. The spices will be sort of crumbly rather than pasty, but the flavor still develops just as well.).
- Add spices to onion, and stir to coat well-a silicon spatula works really well for this! Or a wooden or regular spoon probably would too.
- Add the 6 cups water, and cover to bring to a boil faster. When a boil has been achieved, add the split peas and let it continue to bubble for a minute.
- Reduce heat to very low, cover and let simmer for about 1 1/2 hours, stirring occasionally, till the split peas are soft and mostly lost their shape.
- Add lime juice, salt to taste, and serve. Slices of whole-wheat bread are wonderful for dipping. Or, if you use a little less water (say 1/2-1 cup less) this would be thick enough to serve like a dahl,over rice. Enjoy!
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WOW, we have a winner. That touch of lime juice really added the finishing touch. Loved the spicing, very rich with good depth. I had it with Paprika Onion bread and it was, for me, a perfect pairing. I added a bit more garam masala about 3/4 of the way through but that was my only "change". This is lovely for the beginning Fall season when it's cooler and you want something warm and comforting.