| | Directions | | Combine 5 cups water, peas, cloves and cinnamon stick in slow cooker. Cover and cook on high for 3 hours or low for 4 hours. Remove the cloves and cinnamon stick. In a medium-size nonstick skillet, melt the butter over medium heat. Add cumin, 1/2 teaspoon ginger, turmeric, mustard seeds, coriander and cayenne to skillet and cook 1 to 2 minutes, stirring constantly. Stir the spice mixture into slow cooker and continue to cook another 2 1/2 hours on high or 3 hours on low. Carefully puree soup in batches. Just before serving, stir in remaining 1/2 teaspoon ginger, the cream, salt and pepper and serve over rice, if desired. |
|
|
| Ingredients | | - |  | 2 cups yellow split peas, rinsed |
| - | | 5 whole cloves |
| - | | 1 stick cinnamon |
| - | | 1 1/2 tablespoons unsalted butter |
| - | | 1 3/4 teaspoons ground cumin |
| - | | 1 teaspoon Grated Ginger |
| - | | 1/2 teaspoon ground turmeric |
| - | | 1/2 teaspoon mustard seeds |
| - | | 1/2 teaspoon ground coriander |
| - | | 1/8 teaspoon cayenne pepper |
| - | | 1/2 cup light cream |
| - | | 2 teaspoons salt |
| - | | 1 teaspoon black pepper |
| - | | 4 cups cooked basmati rice (optional) |
| |
| |
