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Wednesday, October 14, 2009

Garam Masala Yellow Split Pea Soup with Coconut Milk

I guess it's fall and it's time for soup! 
Don't get discouraged by the long list of ingredients for this recipe. Indian recipes are always long but most of the ingredients are spices, which I believe, one should always have handy.

Garam Masala Yellow Split Pea Soup with Coconut Milk
(Adapted from James Peterson’s, Splendid Soups)
8 Servings

1 medium to large size onion, finely chopped
1 tablespoon coconut oil, ghee
3 garlic cloves, finely chopped
1/2 teaspoon turmeric
1 cup of yellow split peas soaked overnight
1 cup of brown rice
8 cups of water
1 14 ounce can of coconut milk
2 cups baby spinach
Sea Salt

1 tablespoon coconut oil, ghee or butter
3/4 teaspoon ground cardamom
1/4 teaspoon cinnamon
1/4 teaspoon cloves
1/4 freshly ground pepper
1/8 teaspoon cayenne pepper

In a large pot over medium heat cook the onions and turmeric for about 5 minutes in the coconut oil, and then add the garlic. Cook for a total of about ten minutes, or until the onions are soft and turn translucent.
Add the water, peas and rice to the pot and bring to a simmer. Turn down low, and cook until the peas and rice are cooked and very soft (about 45 minutes).
Using your handy immersion blender, blend to desired consistency (we like it mostly pureed, but with some texture left). Or use your regular blender or food mill.
Make the tadka by melting the coconut oil in a small saucepan. Add the spices and stir until you can smell the spices drifting upwards to you. Don’t burn! Whisk into the soup.
Add the coconut milk and spinach, and bring back to a simmer, adding salt to taste, and serve.

-       You can use chicken or vegetable broth instead of water
-       You can use butter instead of the coconut oil or ghee
-       Instead of the spice mix in the tadka, you can use 1.5 teaspoon of garam masala
-       You can use lentils instead of yellow split peas
-       You can use asparagus, broccoli, or any other green vegetable instead of spinach
-       You can use a pressure cooker, 25-30 minutes cooking time
Garam Masala on Foodista


  1. This is delicious!I love the notes you added here for some of the possible substitution for the ingredients.I'd love to try this one.I followed your blog from the foodieblogroll and I'd love to guide our readers to your site if you won't mind.Just add your choice of foodista widget to this post and it's all set, Thanks!

  2. Hi Alisa, I added the widget, I hope I did it right! :)
    Thanks! Mi