Eastern-Style Mulligatawny Soup
Ingredients1 h 20 m servings 141
- Pour enough water over split peas in a large bowl to cover by at least 1 inch; soak at least 30 minutes.
- Drain split peas and transfer to a large pot. Pour 4 cups water over the split peas. Stir turmeric, ground dried chile pepper, and salt into the water; bring to a boil, reduce heat to medium-low, and simmer, adding more water as needed to thin, until split peas are tender, 30 to 40 minutes.
- Stir lemon juice and tomato paste into the split pea mixture; increase heat to medium and cook until the mixture thickens, about 10 minutes more.
- Heat vegetable oil in a small saucepan over medium heat. Fry garlic and cumin seeds in hot oil until the garlic browns, about 5 minutes; stir into the soup.
Per Serving: 141 calories; 2.8 21.8 8.4 0 445 Full nutrition
ReviewsRead all reviews 3
Really easy and really good, what more could you want from a soup? I've never tasted a Mulligatawny soup before but this one is full-favored yet not over seasoned. A nice, new way to enjoy split...
Very easy, very good! This is a 5-star recipe for me and my family, and is the easiest Indian recipe I have. I've learned to double the recipe though! It's great as either a soup, or over ric...