Mulligatawny Soup with Eastern Flavors

Ingredients 0/11

Step 1

Place the split peas in a large bowl and covering them with water by about an inch. Let them soak for at least half an hour. Once soaked, drain the peas and transfer them to a big pot. Add 4 cups of water along with turmeric, ground dried chili pepper, and salt. Bring everything to a boil, then lower the heat to medium-low and let it simmer. Keep an eye on it, adding more water if it gets too thick, and cook until the peas are nice and tender—this should take around 30 to 40 minutes.

Step 2

Stir in the lemon juice and tomato paste. Turn the heat up to medium and let it cook a bit longer until the soup thickens, about 10 more minutes. Meanwhile, heat some vegetable oil in a small pan over medium heat. Fry the garlic and cumin seeds until the garlic turns golden brown, which should take about 5 minutes. Finally, pour this fragrant mixture into the soup and give it a good stir before serving.