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Sweet And Sour Split Pea Soup Indian Recipe
Ingredients
recipe for : Gujarati Surati Dal
1 cup split pigeon peas (toor dal) or other split peas, soaked for 1 hour and drained
2 medium tomatoes, chopped (1 1/2 cups)
3 1/2 cups water
1/2 green chile, finely chopped
1/2 teaspoon ground turmeric
10 curry leaves
1 (1/2-inch) knob of ginger, minced
2 tablespoons raw peanuts (unroasted)
2 to 3 teaspoons raw sugar
3/4 teaspoon salt, or to taste
:THE TEMPERING:
1 teaspoon safflower or other neutral oil
1/2 teaspoon black mustard seeds
a good pinch of asafetida (omit to make gluten-free)
2 dried red chiles, broken
2 teaspoons lemon juice
2 tablespoons chopped cilantro, for garnish
Method
Combine the peas and tomatoes in a saucepan with 3 1/2 cups of water
Partially cover and cook over medium heat until the split peas are very tender and easily mashed, about 25 to 30 minutes
Add the green chile, turmeric, curry leaves, ginger, peanuts, sugar, and salt to the saucepan
Stir well to combine
Reduce heat to medium-low and continue to simmer for 5 minutes
Mash some of the split peas
Add more water if needed
The tempering: Heat the oil in a small skillet over medium heat
When the oil is hot, add the mustard seeds and cook until they start to pop, about 1 minute
Add the asafetida and red chiles
Cook for another 10 to 15 seconds and remove from heat
Add this tempering and lemon juice to the simmering split peas.
Mix and simmer for a minute
Garnish with cilantro and serve hot
Pressure Cooker: Wash the split peas
Combine with 3 cups of water in a pressure cooker
Close and lock the lid, and cook for 10 to 15 minutes once the cooker reaches pressure (3 to 4 whistles at medium-high heat)
Let the pressure release naturally
Open the lid, and place the cooker over low-medium heat
Follow steps 2 and 3
Serve hot with rice or flatbread.
