Ingredients Serves 4
- 1.5 cups split yellow peas
- 1/2 tsp turmeric
- 1 tomato
- Small bunch cilantro
- 1.5 tsp salt
- 2 tbsp vegetable oil
- 1 tsp cumin
- 1/3 tsp asafoetida (optional)
- 1/2 tsp chili pepper
- 1 tbsp lemon juice
Rinse the yellow peas thoroughly until the water is almost clear. Soak for at least 30 minutes.
Place the peas into a soup pan, add 6 cups of water, add 1/2 teaspoon turmeric powder, bring to a boil. Cook over medium heat uncovered until the pea is soft, about 30-40 minutes. Add boiling water when needed.
Cut one tomato into small cubes. Wash and chop the cilantro finely.
When the peas become soft, add cubed tomato and 1.5 teaspon of salt, cook together for 5 minutes.
Puree the soup using an immersion blender. Add more hot water if necessary to get desired consistency.
In a small saucepan heat up 2 tablespoons of vegetable oil, add cumin seeds and optionally 1/3 teaspoon of asafoetida. Saute for about one minute until a nice aroma is released.
Pour the oil with spices into a soup, add chopped cilantro and 1 tablespoon of lemon juice. Mix well.