Best Indian Split Pea Soup With Seared Shrimp And Fresh Tomato Relish Recipes

Dal--Indian Split Pea Soup and Fresh Tomato Relish image

Provided by Food Network

Yield 4 main-course servings.

Number Of Ingredients 19

1 tablespoon unsalted butter
1 cup finely minced onion (about 2 medium)
4 teaspoons finely minced garlic
4 teaspoons finely minced ginger root
1 teaspoon finely minced jalapeno, or to taste
2 cups yellow split peas, washed
1 teaspoon ground coriander seed
1 teaspoon ground cumin seed
1 teaspoon celery seed
1/2 teaspoon ground cinnamon
1/4 teaspoon ground clove
8 cups chicken stock
12 cooked shrimp
1 cup finely diced fresh tomato
1/4 cup finely chopped onion
1/4 cup minced cilantro leaves
1/2 teaspoon minced jalapeno
2 teaspoons fresh grated lemon juice
1/2 teaspoon grated lemon rind

Steps:

In a heavy-bottomed pot, melt the butter over medium heat. Add the onion, the garlic, the ginger root and the jalapeno. Saute for 2 minutes, stirring. Add the split peas, the coriander, the cumin, the celery seed, the cinnamon and the clove. Mix well. Add the chicken stock, stir again, and bring to a boil. Turn heat down to low and simmer slowly, partially covered, for about one hour, or until split peas are just soft. You may need to add more chicken stock if peas become too thick and dry.
While soup is cooking, prepare the relish: Toss all six ingredients together in a bowl. Season to taste.
With a wooden spoon, crush a few of the soft peas in the soup against the side of the pot. Stir well. If the soup is too thick, add a little chicken stock. Season to taste. Ladle the hot soup into four wide soup bowls. Mix in most of the tomato relish, saving about 1/4 cup. Place three shrimp in the center of each bowl. Divide the remaining tomato relish among the four bowls, placing it in the center of the shrimp. Top that with a few fresh cilantro leaves. Serve immediately.

Indian-Spiced Split Pea Soup image

Yield serves 6

Number Of Ingredients 18

For aromatics
2 tablespoons sunflower or other neutral-tasting oil
1 medium onion peeled and minced (1 cup)
3 medium garlic cloves, peeled and minced
1 1/2-inch piece fresh ginger, peeled and minced (about 2 tablespoons)
6 medium scallions, white and pale-green parts only, trimmed and thinly sliced
1 small dried red chile
2 teaspoons coarse salt, plus more to taste
1/4 teaspoon turmeric
For soup
1 pound yellow split peas, picked over and rinsed
8 to 10 cups water
For finishing
2 tablespoons sunflower or other neutral-tasting oil
3/4 teaspoon cumin seeds
1 teaspoon mustard seeds
2 tablespoons fresh lime juice (about 1 to 2 limes), plus wedges for serving (optional)
2 tablespoons coarsely chopped cilantro

Steps:

Cook aromatics Heat the oil in a saucepan over medium-high heat. Add the onion, garlic, ginger, scallions, chile, and salt. Cook, stirring frequently, until onions are translucent and ginger is fragrant, about 3 minutes. Add turmeric
Make soup Add peas and 8 cups water. Bring to a boil, then reduce to a simmer, and cook, partially covered, until peas are falling apart and very tender, 45 minutes to 1 hour 15 minutes. (Check after 30 minutes and add more water if necessary. Remove chile, if desired, and discard.)
Finish and serve Heat the oil in a skillet over medium heat. Add cumin and mustard seeds; cook until mustard seeds start to pop and cumin is fragrant, about 30 seconds. Add spices to the soup, stir to combine, and cover pot. Let stand for 10 minutes to allow the flavors to meld. Stir in lime juice and cilantro; season to taste with salt. Serve immediately, with lime wedges, if desired. The soup can be refrigerated in an airtight container up to 3 days. Thin with water before serving, if necessary.

Cold Indian Split Pea Soup image

Provided by AbsurdBookNerd

Categories Asian

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/3 cups yellow split peas
5 1/2 cups water
1/2 teaspoon turmeric
2 tablespoons lemon juice
1 fresh green chile, seeded and finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
6 tablespoons plain yogurt
salt
pepper

Steps:

Pick over the peas to remove any grit & then wash and drain them.
Place the drained peas in a large saucepan with water and turmeric. Bring to a boil.
Reduce heat and cover. Simmer for 90 minutes or until peas are tender. Remove from heat.
Put peas & liquid into a blender or food processor (prefer to use a hand blender in the pot). Add the lemon juice, cumin, coriander, chili, salt and pepper. Blend until smooth.
Transfer to a serving bowl and refrigerate until cool.
Garnish with a swirl of yogurt.