Mulligatawny Soup

Ingredients

• Water

  1 cup or 237g

• Split peas

  raw

  1 cup or 197g

• Water

  4 cup or 947g

• Turmeric

  ground

  ¾ tsp or 2g

• Chili pepper

  sun-dried

  ³⁄₁₆ tbsp or 0.4g

• Salt

  table

  1 tsp or 6g

• Lemon juice

  2 tbsp or 30g

• Tomato paste

  canned, unsalted

  2 tbsp or 32g

• Canola oil

  high stability, non-trans, high oleic (70%)

  1 tbsp or 14g

• Garlic

  raw

  ½ tsp or 1g

• Cumin seed

  ½ tsp, whole or 1g

Directions

1. Pour enough water over split peas in a large bowl to cover by at least 1 inch; soak at least 30 minutes.
2. Drain split peas and transfer to a large pot. Pour 4 cups water over the split peas. Stir turmeric, ground dried chile pepper, and salt into the water; bring to a boil, reduce heat to medium-low, and simmer, adding more water as needed to thin, until split peas are tender, 30 to 40 minutes.
3. Stir lemon juice and tomato paste into the split pea mixture; increase heat to medium and cook until the mixture thickens, about 10 minutes more.
4. Heat vegetable oil in a small saucepan over medium heat. Fry garlic and cumin seeds in hot oil until the garlic browns, about 5 minutes; stir into the soup.
5. Recipe by: Pantaloons (source: https://www.allrecipes.com/recipe/237073/eastern-style-mulligatawny-soup/?internalSource=rotd&referringId=1227&referringContentType=Recipe%20Hub)