Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Yellow split peas Freshly ground black pepper
1/2 ts Turmeric 1 ea Fresh green chile, chopped
1/2 ts Cumin seeds, roasted 2 ea Scallions, chopped
-- ground 1 lg Tomato, diced
2 tb Lemon juice 2 sm Pickling cucumbers, chopped
1 ts Salt 2 tb Cilantro, chopped

Cook split peas with 8 cups water plus the turmeric. Bring to a
boil. Turn heat to low, partially cover cook for 1 1/2 hours or
until the peas are quite tender. Remove from heat let sit for 5
minutes.

Using a ladle, remove the thin liquid on top of the peas. Add enough
of the remaining thicker liquid to make up 5 1/4 cups. Put in a
blender, in batches if necessary, along with cumin, lemon juice,
salt, pepper chile. Blend check for seasoning.

Chill for a few hours, but not long enough that it begins to jell.
Meanwhile, cut scallions into paper thin rounds, put in a bowl of
water refrigerate them. Drain well pat dry.

Add cilantro to soup pour into individual bowls. Divide tomato,
cucumbers, scallions into the bowls serve.

Madhur Jaffrey, "A Taste of India"
Submitted By MARK SATTERLY On 05-16-95

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