Tuesday, August 30, 2011

Yellow Split Pea Soup with Crispy Garlic

Yellow Split Pea - 1 cup
Turmeric - a pinch
Vegetable Stock - 4 cups
Garlic - 6 cloves, thinly sliced
Olive Oil - 1 tbsp
Yellow Onion - 1 small, finely chopped
Green Chili - 2, finely chopped
Carrot - 1/2, chopped
Celery - 1 stick, chopped
Dried Mustard Powder - 1 tsp
Fresh ground black pepper - 1/4 tsp

Add 3 cups vegetable stock, salt and a pinch of turmeric to the split peas and cook in the pressure cooker till done. Keep aside.

Heat olive oil in a pan. Add the thinly sliced garlic and saute over low heat till the garlic becomes light brown and crisp. Remove immediately and keep aside.

In the remaining oil, add chopped onion, green chili, carrot, celery. Cook till the vegetables get soft.

Add mustard powder, black pepper, cooked split pea and a cup of vegetable stock. Bring the soup to a boil. Adjust seasoning. Cook till desired consistency is reached.

Garnish with fried garlic slices on top and serve hot.

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