2 cup yellow split peas
1/2 teaspoon turmeric
1/2 teaspoon cumin seeds, roasted & - ground
2 tablespoon lemon juice
1 teaspoon salt
1 freshly ground black pepper
1 each fresh green chile, chopped
2 each scallions, chopped
1 large tomato, diced
2 small pickling cucumbers, chopped
2 tablespoon cilantro, chopped
Cook split peas with 8 cups water plus the turmeric. Bring to a boil. Turn heat to low, partially cover & cook for 1 1/2 hours or until the peas are quite tender. Remove from heat & let sit for 5 minutes.
Using a ladle, remove the thin liquid on top of the peas. Add enough of the remaining thicker liquid to make up 5 1/4 cups. Put in a blender, in batches if necessary, along with cumin, lemon juice, salt, pepper & chile. Blend & check for seasoning.
Chill for a few hours, but not long enough that it begins to jell. Meanwhile, cut scallions into paper thin rounds, put in a bowl of water & refrigerate them. Drain well & pat dry.
Add cilantro to soup & pour into individual bowls. Divide tomato, cucumbers, scallions into the bowls & serve.
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