Ingredients:
- 3 cups Cooked Split Peas
- ½ cup Carrots (Gaajar) (finely chopped)
- ½ cup Onion (Pyaaz) (finely chopped)
- ½ cup Celery (finely chopped)
- 3/4 cup Tomatoes (finely pureed) (or you may use 1/2 cup of Canned
- A bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania) (for garnish)
- Tomato Puree
- 1 tbsp. Curry Powder
- 5 tsp. Clarified Butter (Ghee) or Cooking Oil
- 1/4 tsp. Grounded Black Peppers (Pisi Kaali Mirch)
- 1 cup Water
- ½ cup Light Cream or Whole Milk
Preparation:
- In a large pot heat the ghee or oil over medium-high heat. When oil is very hot, add in the curry powder, chopped onions, carrots and celery.
- Saute the vegetables, stirring often to ensure that they brown evenly, for about 5 minutes. Add 1 cup of water, tomatoes, split peas, black peppers and salt.
- Mix and cook over low heat until the vegetables are tender (for about 10 minutes).
- Then add the light cream or milk (enough to mellow and velvetize the soup as well as thin it).
- Heat the soup throughly, garnish with the chopped coriander/cilantro leaves and serve.