This is a great fall and winter soup. It has a subtle and mellow taste with a hearty texture and is suitable for the main course of either lunch or dinner. We had some stir-fry on the side with some crackers and avocado.
SPLIT PEA SOUP
(serves 8)
3 cups Split Peas
Handful Chana dhal
1 cup Quinoa(rinse before using)
Handful of Urid dhal
3/4 tsp of Rasam spice (need recipe for this)
Soak split peas, Chana dhal and Urid dhal for (not quinoa) for 1 to 2 hours. Pour water off add quinoa. In large pot bring mixture and 9 cups of water boil. Put it on very low simmer for 2 hours. Serve.
NUTRITIONAL NOTE: Both Chana dhal and Urid Dhal are generally enjoyed in the colder seasons as they are very heavy. Mung dhal on the other hand is great for you winter, spring, summer or fall.
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