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[edit] Ingredients
½ |
|
2 |
tablespoons light vegetable oil |
2 |
onions peeled, chopped |
2 |
garlic cloves peeled, minced |
1 |
piece fresh ginger - (abt 1/2") peeled, grated |
¼ |
teaspoon ground turmeric |
1 |
carrot peeled, chopped |
5 |
cups water |
2 |
ripe tomatoes cored, chopped |
1 |
teaspoon curry powder - (to 2) |
¼ |
teaspoon freshly-ground black pepper |
½ |
cup thick coconut milk |
cup (or ½ half-and-half) |
|
Salt to taste |
|
2 |
tablespoons finely-chopped fresh cilantro |
[edit] Preparation
Step 1 |
In a fine sieve, pick over the dal and rinse thoroughly. |
Step 2 |
In a 3-quart saucepan, heat the oil. Add the onions, garlic, ginger, turmeric, and carrot, and saute for 2 to 3 minutes. Add the dal, water, chopped tomatoes, curry powder, and pepper. Simmer over medium heat for 35 minutes, until the split peas are soft. Cool. |
Step 3 |
In a food processor fitted with a steel blade, or a blender, puree the split pea mixture. Strain the soup through a sieve into the saucepan. Add the coconut milk, salt, and cilantro. Gently simmer for 5 minutes. Serve hot. |
Step 4 |
|
Step 5 |
Comments: Coconut milk lends a sweet, creamy taste to this soup. Any commercial band of curry powder can be used in this soup to yet authentic results. |
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