Dal Indian Split Pea Soup And Fresh Tomato Relish Recipes

TOMATO DAL SOUP

Tomato Dal Soup image

Categories Soup/Stew Pepper Tomato Appetizer Vegetarian Spice Legume Lentil Hot Pepper Simmer Gourmet

Yield Makes about 5 cups, serving 6

Number Of Ingredients 15

Ingredients

5 tablespoons picked-over split skinned toovar dal (a variety of pigeon pea, usually descibed as as yellow lentils)
4 cups water
1 1/2 tablespoons ghee
1 1/2 teaspoons black mustard seeds
1 fresh hot red chile such as serrano or Thai, halved lengthwise
1 1/2 pounds plum tomatoes, seeded and chopped
2 tablespoons finely chopped peeled fresh ginger
1 teaspoon ground coriander
1 teaspoon tamarind concentrate
3/4 teaspoon turmeric
1/2 teaspoon ground cumin
1/2 teaspoon asafetida powder
3 fresh hot green chiles such as serrano or Thai, halved lengthwise
Garnish:
fresh cilantro sprigs

Steps:

Wash dal in several changes of water until water runs clear and drain well in a sieve. Cook dal at a bare simmer in 1 1/2 cups water in a 3-quart saucepan until most of water is evaporated and dal has consistency of a paste, 40 to 45 minutes, stirring frequently during last 15 minutes to prevent scorching.
Heat ghee in a 6-quart heavy saucepan over moderately high heat until hot but not smoking, then cook mustard seeds and red chile, stirring, until seeds begin to pop. Add 1 1/2 cups water and remaining ingredients (but not dal paste). Bring to a boil and simmer, stirring occasionally, until tomatoes are softened, 6 to 8 minutes. Add dal paste and remaining cup water, stirring to incorporate. Bring rasam to a boil, stirring occasionally, and season with salt.

INDIAN SPLIT PEA SOUP WITH SEARED SHRIMP AND FRESH TOMATO RELISH

Indian Split Pea Soup with Seared Shrimp and Fresh Tomato Relish image

Provided by Food Network

Time 2h25m

Yield 4 main course servings,or 12 f

Number Of Ingredients 28

Ingredients

12 large shrimp, peeled
l/2 teaspoon ground cumin seed
1/2 teaspoon ground cardamom seed
1/4 teaspoon finely minced garlic
1/4 teaspoon ground coriander seed
1/4 teaspoon ground cinnamon
1/8 teaspoon ground clove
1/8 teaspoon salt
Pinch cayenne pepper
2 teaspoons light vegetable oil (like safflower)
1 tablespoon unsalted butter
1 cup finely minced onion (about 2 medium onions)
4 teaspoons finely minced garlic
4 teaspoons finely minced ginger root
l teaspoon finely minced jalapeno (adjust to desired heat)
2 cups yellow split peas, washed
l teaspoon ground coriander seed
l teaspoon ground cumin seed
1 teaspoon celery seed
1/2 teaspoon ground cinnamon
1/4 teaspoon ground clove
8 cups chicken stock
1 cup finely diced fresh tomato
l/4 cup finely chopped onion
1/4 cup minced cilantro leaves
1/2 teaspoon minced jalapeno
2 teaspoons fresh lemon juice
l/2 teaspoon grated lemon rind

Steps:

In a bowl, toss the shrimp with the cumin, cardamom, garlic, coriander, cinnamon, clove, salt and cayenne pepper. Marinate refrigerated for one hour. For the soup: In a heavy-bottomed pot, melt the butter over medium heat. Add the onion, garlic ginger root and jalapeno. Saute for two minutes, stirring. Add the split peas, coriander, cumin, celery seed, cinnamon and 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 the peas become too thick and dry.
While the soup is cooking, prepare the relish, toss all six ingredients together in a bowl. Season to taste. When the soup is ready, butterfly the marinated shrimp, removing the veins. Place in a heavy saute pan over medium high heat. Add two tablespoons of vegetable oil, swirling around the pan. Add the shrimp, cut side down, and saute for 2-3 minutes, or until just cooked. Turn the shrimp over, and cook the spiced side for 1 minute. Remove from pan. 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 looks too thick, add a little chicken stock. Season to taste. Ladle 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 four bowls, placing it in the center of the shrimp. Top that with a few fresh cilantro leaves. Serve immediately.
Recommended Wine: Scharffenberger Brut

GREEN SPLIT PEA DHAL

Green Split Pea Dhal image

Exotic yet cheep to make, this beautiful soup smells like an Indian restaraunt while it cooks, and fills you up like a meal! with the healthy fiber and protein of split peas and the vitamins and minerals of carrots, spinach, and tomatos, all in a curry base that can blow your socks off if you choose, this is one of my favorite winter and spring survival foods.

Provided by BrotherAdso

Categories Beans

Time 1h15m

Yield 3-7 serving(s)

Number Of Ingredients 19

Ingredients

3/4 cup frozen spinach
1/2 cup diced carrot
1 1/4 cups dried split peas
broth
1 cup tomato juice
2 1/2 cups water
2 -4 teaspoons minced garlic
1 small onion, sliced
1/4 large tomatoes (1 thick slice)
1 large minced jalapenos or 1 large habanero pepper
1 small onion, diced
spices
1 tablespoon vegetable oil or 1 tablespoon ghee
1 1/2 teaspoons hot curry powder
1/2 teaspoon turmeric
3/4 teaspoon coriander
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/2 teaspoon salt

Steps:

Over high heat in a large soup pot, combine 1/2 tbs of the ghee or oil, garlic, minced pepper, and tomato slice. Saute over high heat until close to burning.
Add 1/4 to 1/2 the spice mixture and the rest of the oil, if you need to (sometimes the extra oil is unneccssary).
Saute until spices are slightly roasted and everything is nice and melded.
Add the tomato juice and water, allow to come to a boil.
Add 1/2 of the remaining spice mixture and the split peas.
Simmer for 30-35 minutes.
Add carrots and last of the spice mixture.
Simmer for 10-15 minutes.
Mash the split peas with a spoon or potato masher, or use a blender, then return to the pot.
Add spinach and spice to taste, simmer for a final 10-20 minutes. Serve hot with rice or roti.

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