Frugal Recipes - Split pea soup

by Martin
(Toronto, Ontario, Canada)

This recipe can be made as described or made spicy by adding hot peppers. It has an Indian twist to it. If you don’t have a pressure cooker, cook the split peas in a regular pot.

I generally triple the batch and cook the split peas in a pressure cooker. When the recipe is done, I transfer portions into plastic bags for freezing.

Servings 6

1 1/3 cups yellow split peas
1 tbsp. canola oil
1 large (chopped finely) onion (3 smaller onions)
3 pods minced garlic
1 medium (chopped finely) tomato

1 tsp. turmeric powder
1 tsp. minced ginger
1 tsp. salt
1 tsp. whole coriander
½ tsp. cumin
½ tsp. garam masala
1 tsp. chilli powder
¼ tsp. asafoetida (hing)
1 jalapeño pepper (cut up fine and deseeded)
1/3 cup fresh coriander
1 jalapeño pepper

1 1/3 cup yellow split peas
Soak for 4 hours, wash 4 times, and then boil in a pot until done. When done, pour out most of the water.

In a frying pan fry the chopped onions in 1 tbsp canola oil, plus 3 pods minced garlic and fry till light brown.

Add 1 medium (chopped finely) tomato and fry further for two minutes.

Add the items from list 2 above and bring to boil, reduce heat and simmer until thickened:

Transfer the mixture from the frying pan into the pot. Stir well. Cook until thickened. Simmer for an hour or two.