Cold Indian Split Pea Soup Recipes

Steps:

• Pick over the peas to remove any grit & then wash and drain them.
• Place the drained peas in a large saucepan with water and turmeric. Bring to a boil.
• Reduce heat and cover. Simmer for 90 minutes or until peas are tender. Remove from heat.
• 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.
• Transfer to a serving bowl and refrigerate until cool.
• Garnish with a swirl of yogurt.

Steps:

• In a heavy-bottomed pot, melt the butter over medium heat. Add the onion, the garlic, the ginger root and the jalapeno. Saute for 2 minutes, stirring. Add the split peas, the coriander, the cumin, the celery seed, the cinnamon and the clove. Mix well. Add the chicken stock, stir again, and bring to a boil. Turn heat down to low and simmer slowly, partially covered, for about one hour, or until split peas are just soft. You may need to add more chicken stock if peas become too thick and dry.
• While soup is cooking, prepare the relish: Toss all six ingredients together in a bowl. Season to taste.
• With a wooden spoon, crush a few of the soft peas in the soup against the side of the pot. Stir well. If the soup is too thick, add a little chicken stock. Season to taste. Ladle the hot soup into four wide soup bowls. Mix in most of the tomato relish, saving about 1/4 cup. Place three shrimp in the center of each bowl. Divide the remaining tomato relish among the four bowls, placing it in the center of the shrimp. Top that with a few fresh cilantro leaves. Serve immediately.

Steps:

• Put the onion in a large non stick saucepan over medium low heat.
• Cook for about 5 minutes, stirring constantly, until the onion is wilted and translucent.
• Add the garlic, stir and continue to cook for 1 minute.
• Stir in the split peas, then the seasonings, hot sauce and the broth.
• Raise the heat to medium and bring to a boil.
• Reduce the heat to low, cover, and simmer for about 1 hour, until the soup is fairly thick.
• Remove the cover and stir well before serving.

Steps:

• Simmer ham bone with peas in water for 2 hours.
• Add remaining ingredients.
• Continue to cook for about 1 hour.

Steps:

• In a large cooking pot, add 10 cups of water and bring to boil.
• Add ham bone, bay leaves, peppercorns, whole cloves, cinnamon stick, celery including leaves, green and yellow split peas and red lentils.
• Bring to boil, reduce heat, cover and simmer for 3 hours.
• Remove from heat and let completely cool until fat gels on the top.
• Carefully skim all fat and discard.
• Remove ham bone and large ham pieces that fall off the bone and set aside.
• Leave small pieces of ham in cooking pot.
• Remove sack of cloves and cinnamon stick and discard.
• In a frying pan, heat olive oil.
• Add onion and garlic and saute' until onions are translucent.
• Transfer cooked onions to cooking pot.
• Add 8 cups of water, curry powder, turmeric, ground cumin, red hot pepper flakes, salt, carrots, and bring to boil.
• Reduce heat, cover and simmer for 1/2 hour.
• Puree' soup in batches in a food processor or blender and return to cooking pot.
• Chop ham pieces into bite size pieces and add to cooking pot.
• Adjust seasonings to taste.
• Bring soup back to boil.
• If you prefer a spicier soup, add more red hot pepper flakes or some cayenne pepper.
• Serve soup hot.