1 teaspoon each whole or crushed cumin, fennel, and black mustard seeds
1 tablespoon finely minced fresh ginger
1 teaspoon finely minced garlic
2 cups coarsely chopped onions
3 large carrots, halved lengthwise and cut into 1/2-inch slices
6 cups of boiling vegetable broth
2 cups dried green or yellow split peas, picked over and rinsed
2 tablespoons mild curry powder
Salt to taste (optional)
Instructions
Heat cooker. Add the cumin, fennel,and black mustard seeds over medium-high heat and toast them for about 10 seconds. Stir in the ginger, garlic, and onions and continue to cook, stirring frequently, for another minute. Add the carrots, boiling water, split peas, and curry powder. Stir well to prevent sticking to the bottom of the pot.
Lock the lid in place. On high heat, bring to high pressure. Lower the heat just enough to
maintain high pressure and cook for 6 minutes. For a hearty texture, quick-release the pressure
by setting the pot under cold running water. For a smoother texture, allow the pressure to come
down naturally. Remove the lid, tilting it away from you to allow any excess steam to escape.
Stir in salt. (or as a healthier substitute stir in fresh lemon juice a tablespoon at a time until the flavor is to your liking.) If the soup is too thick, thin it with water or stock. Serving suggestion- I like this recipe with cauliflower added. After removing the lid, add about 1 pound of chopped cauliflower, replace the lid, and heat over low heat until the cauliflower is just cooked, about 5 minutes. You may substitute frozen chopped cauliflower.
Originally Submitted
5/26/2012
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