Ingredients
-
1 1/3
-
5 1/2
-
1/2
-
2
-
1
-
1
-
1
-
6
-
-
-
-
-
-
-
Directions
Cold Indian Split Pea Soup,Posting for safe keeping so I can try later. Good on a hot summer day.,I already made the soup ahead of time,I assume I can add the spices before I eat the soup.,This is great! I didn’t have yellow peas so used green. It just wasn’t as pretty. 😉 Cook, cook, cook the peas the full 90 minutes so they are super soft & puree nicely. I whisked the yogurt in instead of using it as a garnish. It *does* take awhile – actually a LONG while – to cool down so plan ahead. dd & i really enjoyed this! dh hated it. oh well! Made for TOTM 7/12 Ice Cold Delights.
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Steps
|
1
Done
|
Pick Over the Peas to Remove Any Grit & Then Wash and Drain Them. |
|
2
Done
|
Place the Drained Peas in a Large Saucepan With Water and Turmeric. Bring to a Boil. |
|
3
Done
|
Reduce Heat and Cover. Simmer For 90 Minutes or Until Peas Are Tender. Remove from Heat. |
|
4
Done
|
Put Peas & Liquid Into a Blender or Food Processor (prefer to Use a Hand Blender in the Pot). Add the Lemon Juice, Cumin, Coriander, Chili, Salt and Pepper. Blend Until Smooth. |
|
5
Done
|
Transfer to a Serving Bowl and Refrigerate Until Cool. |
|
6
Done
|
Garnish With a Swirl of Yogurt. |
