Yellow Split Pea Soup with Tamarind and Curry

Servings: 4-6

Ingredients:

• 1 cup dry yellow split peas
• 1/4 cup vegetable oil
• 1 medium-size onion, finely chopped
• 2 tsp whole cumin seeds
• 1 garlic clove, minced
• 1/4 tsp fresh ginger, minced
• 1 small bay leaf
• 1/2 cup carrot, chopped
• 1/2 cup chopped celery
• 1 1/2 tsp salt
• 1 Tbsp. yellow curry powder
• 1 tsp tamarind paste + 1 cup water
• 5 cups water
• 1 Tbsp. fresh lime juice
• 1/4 tsp ground black pepper
• 1/2 tsp California chili powder
• Cilantro for garnish

Instructions:

1. Prepare Tamarind Paste:

• Mix the tamarind paste with 1 cup of water. Stir well and set aside.

2. Sauté Aromatics:

• In a medium-size pot, heat up the oil.
• Add chopped onion and sauté until light brown.
• Add whole cumin seeds and continue to sauté.
• Stir in minced garlic, minced ginger, and the bay leaf.

3. Add Vegetables:

• Add chopped carrots and celery to the pot.
• Season with salt and yellow curry powder.

4. Tamarind Mixture:

• Pour in one cup of water with the tamarind paste.

5. Cook Split Peas:

• Add dry yellow split peas and the remaining water to the pot.
• Bring to a boil and cook for 30 minutes.

6. Final Seasoning:

• Add fresh lime juice, ground black pepper, and California chili powder.
• Continue cooking for an additional 10 minutes.

7. Serve and Garnish:

• Serve the soup hot and garnish with cilantro leaves.

Enjoy!