Indian Spiced Yellow Split Pea Soup Recipe

  • 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)
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.
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