| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Soups, African, Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
|
Onion, chopped |
| 2 |
tb |
Oil |
| 1/2 |
ts |
Ginger, grated |
| 1/2 |
ts |
Garlic, minced |
| 2 |
ts |
Salt |
| 6 |
|
Whole peppercorns, crushed |
| 1 |
ts |
Turmeric |
| 2 |
ts |
Coriander |
| 2 |
ts |
Cumin |
| 2 |
|
Chili peppers, crushed |
| 1/2 |
ts |
Chili powder |
| 4 |
|
Whole cloves |
| 1 |
|
Stick cinnamon |
| 2 |
|
Cardamom pods |
| 1 |
c |
Green split peas, dried |
| 2 |
|
Tomatoes, diced |
| 5 |
c |
Stock |
| 1 |
ts |
Garam masala |
| 2 |
|
Shallots, chopped, optional |
INSTRUCTIONS
In a large soup pot, fry the onions in the oil until light brown. Stir in
the spices & toss in the peas & tomatoes. Stir again & cook for 5 minutes
over moderate heat. Add stock, bring to a boil, cover & simmer until the
peas are tender (at least an hour). Before serving, stir in the garam
masala & fish out the cinnamon stick & cloves. Garnish with shallots.
A Message from our Provider:
“Jesus: The half has never been told”