Name: Eastern-Style Mulligatawny Soup
Prep time: 5 min
Cook time: 5 min
Yield: 6
Ingredients: Water to cover -; Dried split peas - 1 cup; Water, or more as needed - 4 cups; Ground turmeric - ¾ teaspoon; Ground dried chile pepper - ½ teaspoon; Salt - 1 teaspoon; Lemon juice - 2 tablespoons; Tomato paste - 2 tablespoons; Vegetable oil - 1 tablespoon; Minced garlic - ½ teaspoon; Cumin seeds - ½ teaspoon

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Eastern-Style Mulligatawny Soup

1. Water to cover -

2. Dried split peas - 1 cup

3. Water, or more as needed - 4 cups

4. Ground turmeric - ¾ teaspoon

5. Ground dried chile pepper - ½ teaspoon

6. Salt - 1 teaspoon

7. Lemon juice - 2 tablespoons

8. Tomato paste - 2 tablespoons

9. Vegetable oil - 1 tablespoon

10. Minced garlic - ½ teaspoon

11. Cumin seeds - ½ teaspoon

How to cook deliciously - Eastern-Style Mulligatawny Soup

1. Stage

Pour enough water over split peas in a large bowl to cover by at least 1 inch; soak at least 30 minutes.

2. Stage

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.

3. Stage

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.

4. Stage

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.