Spiced Yellow Pea Soup (Whole30) (Edit recipe)

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We are simplifying and bringing one more popular and delicious street food of India to your kitchen today. Are you tired of making the same old soups every year? And think peas are boring ?!! You’re in for a surprise with our spiced yellow pea soup, which is a flavorful hug in a bowl ! Made with simple yet nutritious ingredients right for this cold season.. Beach Sundal or this yellow pea soup is a popular street food sold on the beaches and busy markets in the evenings when the weather starts to cool down in India. The wafting smell of this Sundal through the busy streets is an experience on its own !

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PREP TIME

10 minutes

COOK TIME

30 minutes

INGREDIENTS

14

Serves: 3-4

Ingredients

1.5 cups Yellow Split Peas, or Yellow Whole Peas
1 whole Onion
2 whole Tomato
1 Tbsp Ginger Garlic Paste, or 1 inch ginger and 5 cloves of garlic ( minced)
0.5 tsp Turmeric Powder
2 tsp Chili Powder
1 tsp ground Coriander
1 whole Whole Cinnamon Stick
1 whole Bay Leaf
1 tsp Fennel Seed
3 whole Cardamom Pods (whole pods), or 1/4 tsp cardamom seeds
3 sprigs Cilantro
1.5 tsp Salt
2 Tbsp Avocado Oil

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Soak 1.5 cups of dried yellow peas overnight or at least for 8 hrs
Add peas to the instant pot along with 3 cups of water and cook on manual pressure setting for 13 minutes. If cooking in stove top cook till the peas are soft. Reserve this while you work on the rest of the stuff.
Grind the onion, tomato and ginger and garlic to a coarse paste
Heat oil in a sauce pan and add the cinnamon, bay leaf, fennel and cardamom. Let the spices roast for a few minutes.
Add the ground onion and tomato paste and sauté for a few minutes till it cooks and starts to separate from the oil. This is an important step to build flavors
Add the turmeric, red chili powder, coriander powder and salt and sauté for a couple of minutes
Add the boiled peas and save 1/2 cup of the cooked peas to mash it coarsely
Once the peas are heated up and mixed well with the cooked onion and tomatoes, add the mashed peas. This helps with making the soup creamy and thick. You can also mash some of the peas in the saucepan to get the creaminess.
Let it all come to a boil and cook for a couple of minutes
Garnish with chopped cilantro.
Serve with chopped onion, some more of the cilantro and a slice of lemon on the side.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	512
Fat:	11 g
Carbohydrates:	78 g
Protein:	31 g
Cholesterol:	0 g
Sodium:	1142 mg
Fiber:	31 g
Sugars:	10 g
Calculated for total recipe.