Eastern-Style Mulligatawny Soup

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Pour enough water over split peas in a large bowl to cover by at least 1 inch; soak at least 30 minutes.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': '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. 3

   {'id': 'step_2', 'step': 3, 'text': '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. 4

   {'id': 'step_3', 'step': 4, 'text': '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.'}

📊 Nutrition Facts

Per serving (6 servings total)