Split Pea Soup with Potatoes Indian Recipe

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Recipe Category: Potato

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Split Pea Soup With Potatoes Indian Recipe

Ingredients

recipe for : Odia Buta Dali Alu Tarkari

1 cup split chickpeas (chana dal) or split yellow peas, washed, soaked for 1 hour, and drained

3 1/2 cups water

1 teaspoon safflower or coconut oil

2 teaspoons Panch Phoron spice blend 3/4 cup finely chopped red or white onion

2 cloves garlic, minced

1 (1/2-inch) knob of ginger, minced

2 medium potatoes, diced (1 1/2 cups)

1/2 teaspoon ground turmeric

1/4 to 1/2 teaspoon cayenne

3/4 teaspoon salt, or to taste

1/2 teaspoon roasted ground cumin, for garnish

1/4 teaspoon cayenne, for garnish

Method

To make the roasted ground cumin:

Dry roast the cumin seeds on medium low heat until fragrant, about 4 to 5 minutes

Set aside to cool, then grind them to a powder

Combine the split peas with 3 1/2 cups of water in a saucepan

Partially cover and cook over medium heat for 20 to 30 minutes or until the split peas are soft and slightly mushy

Do not drain

Meanwhile make the tempering: Heat the oil in a skillet over medium heat

When the oil is hot, add the panch phoron spice blend (cumin, fennel, mustard, nigella, and fenugreek seeds)

Cook until the fennel seeds change color, about a minute

Add the onion and cook until golden, about 6 minutes

Stir in the garlic and ginger, then add the potato, turmeric, cayenne, and 2 tablespoons of water

Mix well

Cover and cook until potatoes are tender crisp, about 10 minutes

Add the cooked split peas with their cooking liquid, and the salt

Reduce heat to low-medium, cover, and cook until the potatoes are well done and desired consistency is achieved, about 15 minutes

Garnish with roasted ground cumin and cayenne before serving

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, add salt and the tempering, along with potatoes

Cook over medium heat until potatoes are tender, about 15 minutes

Variation: Substitute pumpkin, sweet potato, or other squash for the potato

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