Split pea soup

 

INGREDIENTS:

1 c split peas, soak overnight and drain 

Water

1 carrot, scraped and chopped

1 stick of celery, chopped 

1 t salt

3-4 T ghee

1/2 T fresh ginger root, grated (optional)

1 t black mustard seeds

1 t cumin seeds

1 t ground coriander 

1/4 t black pepper

PREPARATION:

1. Bring the peas covered in water to a boil. Skim off the foam. 
2. Add the salt and vegetables. Cover and cook on simmer until soft and peas fall apart. Add more water as needed. This is not a thick soup.
3. Make a chaunk with the ghee:

• Heat the ghee in a small pot on high heat.
• Add the ginger, mustard seeds and cumin seeds. Cover until the mustard seeds stop popping.
• Add the coriander powder and black pepper.
• The entire chaunk should be nicely browned (dark even but not burnt!)
• Pour the chaunk into the pea soup dahl.
• Add a little more salt, if needed. Go by 1 teaspoon salt per 4 cups of finished dahl.
• Offer to Krishna with rice, etc

VARIATIONS:

• Replace coriander with 1 t whole fennel seeds put in the chaunk with the ginger and mustard and cumin.
• Omit the vegetables. This soup is very good just plain with the spices!