Curry Dal Soup

This soup contains yellow split peas, onion, garlic, tumeric and light cream. It's flavored with garam masala, cumin powder, ginger and jalapeno and served topped with chopped tomato, onion, and cilantro.

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Ingredients:

• 1 1/2 cups channa dal or yellow split peas
• 5 1/2 cups water
• 1/2 tsp ground tumeric
• 2 slices ginger
• 1 small jalapeno chile, seeded
• 1/2 tsp garam masala
• 3 tbsp butter
• 1/2 tsp cumin powder
• 1 small yellow onion, minced
• 2 garlic cloves, minced
• 1 1/2 cup half and half
• Cilantro, salt and pepper to taste
• Topping
• 1 1/2 cups tomato, chopped
• 1/4 cup yellow onion, chopped
• 1 small jalapeno chili, seeded & minced
• 2 tbsp cilantro, chopped
• 4 tsp lime juice
• salt and pepper to taste

Method

Soak dal or peas for 15 minutes; rinse. Add to soup pot with water, tumeric, ginger, chile, & garam masala. Bring to full boil at high heat about 3 to 4 minutes. Then lower to medium-low heat and simmer for 45 minutes. Stir often. Remove ginger and chili. In small skillet melt butter at medium heat. Add cumin, onion and garlic; saute for 2 to 3 minutes until golden brown. Add to soup. Add half and half; blend thoroughly; sprinkle cilantro, salt and pepper to taste. Ladle soup into bowls. Add topping. Serve with toasted pita bread or warm chapatis, spread with melted butter Topping In small bowl combine tomato, onion, jalapeno, cilantro, lime juice, salt and pepper together.

Notes:

Number of servings: 4

Submitted By: mireyasingh
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