NOTHING BETTER THAN SPLIT PEA SOUP. ENJOY DAN

GREEN SPLIT PEA “DAL” by CHEF DAN: FOR “SOUPS ON”


Serves 40

INGREDIENTS:

22 CUPS CHICKEN BROTH OR JUST WATER

4 CUPS SPLIT PEAS

12 GARLIC CLOVES, CRUSHED

1/4 CUP MUSTARD SEEDS

1/4 CUP GROUND CUMIN, GROUND CORIANDER, AND GROUND TURMERIC. AND A PINCH OF SAFFORN

1/4 CUP CURRY POWDER

1/2 CUP LEMON JUICE

6 BAY LEAVES

DIRECTIONS:

1. HEAT THE STOCK TO A BOIL IN A LARGE SOUP POT. ADD THE SPLIT PEAS AND GARLIC, BAY LEAVES.

2. COVER AND COOK OVER LOW-HEAT UNTIL THE PEAS ARE VERY SOFT. ABOUT 30 TO 40 MINUTES.

3. LIGHTLY TOAST THE MUSTARD SEEDS IN A DRY SKILLET UNTIL THEY START TO POP.

4. ADD THE SEEDS TO THE POT ALONG WITH THE OTHER SPICES AND THE LEMON JUICE, STIRRING TO COMBINE WELL.

5. COOK UNCOVERED FOR ABOUT 15 MINUTES, STIRRING FROM TIME TO TIME. REMOVE BAY LEAVES.



ENLOY DAN: hallelujah