SPICED SPLIT PEA SOUP
A hint of curry adds the perfect amount of kick to this family pleasing soup. Just assemble the ingredients in the slow cooker and go about your day while it cooks. -Sue Mohre, Mount Gilead, Ohio
Provided by Taste of Home
Categories Lunch
Time 8h25m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 13
Steps:
- In a 4-qt. slow cooker combine first 12 ingredients. Cook, covered, on low until peas are tender, 8-10 hours., Stir in tomatoes; heat through. Discard bay leaves.
Nutrition Facts : Calories 139 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 347mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 8g fiber), Protein 8g protein. Diabetic Exchanges
INDIAN SPLIT PEA SOUP WITH SEARED SHRIMP AND FRESH TOMATO RELISH
Provided by Food Network
Time 2h25m
Yield 4 main course servings,or 12 f
Number Of Ingredients 28
Steps:
- In a bowl, toss the shrimp with the cumin, cardamom, garlic, coriander, cinnamon, clove, salt and cayenne pepper. Marinate refrigerated for one hour. For the soup: In a heavy-bottomed pot, melt the butter over medium heat. Add the onion, garlic ginger root and jalapeno. Saute for two minutes, stirring. Add the split peas, coriander, cumin, celery seed, cinnamon and 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 the peas become too thick and dry.
- While the soup is cooking, prepare the relish, toss all six ingredients together in a bowl. Season to taste. When the soup is ready, butterfly the marinated shrimp, removing the veins. Place in a heavy saute pan over medium high heat. Add two tablespoons of vegetable oil, swirling around the pan. Add the shrimp, cut side down, and saute for 2-3 minutes, or until just cooked. Turn the shrimp over, and cook the spiced side for 1 minute. Remove from pan. 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 looks too thick, add a little chicken stock. Season to taste. Ladle 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 four bowls, placing it in the center of the shrimp. Top that with a few fresh cilantro leaves. Serve immediately.
- Recommended Wine: Scharffenberger Brut
INDIAN-SPICED SPLIT PEA SOUP
Steps:
- Cook aromatics Heat the oil in a saucepan over medium-high heat. Add the onion, garlic, ginger, scallions, chile, and salt. Cook, stirring frequently, until onions are translucent and ginger is fragrant, about 3 minutes. Add turmeric
- Make soup Add peas and 8 cups water. Bring to a boil, then reduce to a simmer, and cook, partially covered, until peas are falling apart and very tender, 45 minutes to 1 hour 15 minutes. (Check after 30 minutes and add more water if necessary. Remove chile, if desired, and discard.)
- Finish and serve Heat the oil in a skillet over medium heat. Add cumin and mustard seeds; cook until mustard seeds start to pop and cumin is fragrant, about 30 seconds. Add spices to the soup, stir to combine, and cover pot. Let stand for 10 minutes to allow the flavors to meld. Stir in lime juice and cilantro; season to taste with salt. Serve immediately, with lime wedges, if desired. The soup can be refrigerated in an airtight container up to 3 days. Thin with water before serving, if necessary.
CAULIFLOWER SPLIT PEA SOUP WITH INDIAN SPICES
Make and share this Cauliflower Split Pea Soup With Indian Spices recipe from Food.com.
Provided by mehndiart
Categories Beans
Time 2h20m
Yield 6 cups of soup, 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Place large saucepan over medium heat and add oil and bay leaf.
- Once oil is hot add onion and ginger with kosher salt.
- Add mustard seeds, cumin, and turmeric and mix onion, continuing to saute it until it is clear and begins to caramelize.
- Mix in cauliflower and allow to saute slightly, for 2-3 minutes, then add in chicken stock and split peas. Add enough water up to the level of the split peas and cauliflower.
- Bring to a boil, then bring down heat to simmer.
- Add sugar, chilli powder, coriander, vinegar, and and cover.
- Allow to simmer for 1-2 hours, mixing frequently. Soup is cooked adequately when cauliflower and split peas have broken down completely and combination resembles oatmeal consistency.
- Puree well in blender, then may return to heat to simmer until serving time.
- Salt before serving.
- Note, soup will be concentrated and thick, which makes it good to store in separate containers and add water prior to reheating. If soup is too thick for desired consistency, may add water and mix gently prior to heating.
Nutrition Facts : Calories 218.1, Fat 5.9, SaturatedFat 0.9, Cholesterol 1.2, Sodium 662.8, Carbohydrate 32.8, Fiber 10.8, Sugar 9.8, Protein 10.7
CURRIED YELLOW SPLIT PEA SOUP WITH SPICED COCONUT
An easy Indian-spiced split pea soup with curry and fennel seeds topped with crunchy coconut chips and fragrant spices.
Provided by Carla Lalli Music
Categories Bon Appétit Dinner Soup/Stew Pea Coconut Seed Healthy Wheat/Gluten-Free Vegetarian Vegan
Yield Serves 4
Number Of Ingredients 18
Steps:
- Soup:
- Heat a large heavy pot over medium and pour in oil. Add onion and carrots, season with a five-finger pinch of salt, and cook, stirring often, until vegetables are very tender and just taking on a hint of color at the edges, about 5 minutes. Lightly crush fennel seeds with a mortar and pestle, or roughly chop them. Add fennel seeds, curry, and mustard seeds to pot and cook, stirring, until fragrant (the mustard seeds may begin to pop), less than a minute. Add split peas, stir to coat, then add stock and 4 cups water. Increase heat and bring to a boil, then simmer, stirring occasionally and adding more water if soup looks too thick, until split peas are very tender and some are starting to disintegrate, 50-55 minutes.
- Mash soup with a potato masher until split peas are in small pieces and soup is textured but creamy (if you prefer a smoother soup, use an immersion blender directly in the pot). Taste and adjust seasoning with more salt.
- Coconut and assembly:
- While the soup is simmering, lightly crush coriander, fennel, and mustard seeds.
- Heat oil in a small skillet over medium and cook coconut flakes and spices, stirring constantly, until spices are sizzling and coconut is golden brown, about 1 minute. Transfer to a plate, season with salt, and let cool (coconut will crisp as it cools).
- Serve soup topped with spiced coconut and cilantro.
INDIAN SPICED PEA SOUP
Make and share this Indian Spiced Pea Soup recipe from Food.com.
Provided by AbsurdBookNerd
Categories Asian
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the ghee or oil in a heavy bottomed sauce pan and saute the onion and garlic for 5 minutes, until soft and lightly brown.
- Add potato, ginger, cumin, and coriander - stir well. Continue cooking gently over low heat for a few minutes, stirring until the potatoes are covered with the spices.
- Pour in the vegetable stock and bring to boil. Reduce heat, cover, simmer for 15 minutes.
- Add peas and chili, salt and pepper. Continue cooking for 5 minutes over low heat.
- Blend soup with a hand blender (or regular blender or food processor) until smooth and return to the pan. Place over low heat and stir in cream. Serve hot.
Nutrition Facts : Calories 321, Fat 21.5, SaturatedFat 13.1, Cholesterol 65.9, Sodium 39.6, Carbohydrate 26.8, Fiber 5.9, Sugar 6.9, Protein 7.7
SPICY SPLIT PEA SOUP
I like to bake a ham just so I can use the leftover bone to make my split pea soup. After moving to New Mexico a few years ago, I discovered folks here put peppers or chilies in almost everything. So I decided to add some to this soup.
Provided by Taste of Home
Categories Lunch
Time 2h40m
Yield 10 servings (about 2-1/2 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven, combine the peas, water, ham bone and bouillon; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. , Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer 1 hour longer. Remove ham bone and cut meat from bone. Return to the soup and heat through.
Nutrition Facts : Calories 215 calories, Fat 3g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 477mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 13g fiber), Protein 15g protein.
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