1. Place yellow split peas, water, turmeric and salt into largish saucepan and bring to boil. 2. Turn down heat once boiling and simmer until peas are tender. About 45 - 60 minutes. 3. Meanwhile, heat ghee or oil and gently fry onion and garlic until slightly brown. 4. Add mustard seeds and chilli powder and fry a further 2 - 3 minutes. 5. Add onion mixture to soup. 6. Garnish with chopped coriander and serve with roti bread or poppadoms. 7. Optional: A skinned, finely chopped tomato can also be added to soup when serving. 8. Enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
