Herbed split pea soup with apple and coconut (Masala matar dal) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 62) by Yamuna Devi

  • split peas
  • coconut
  • Show all ingredients...

  • EYB Comments

    Can substitute yellow split peas for green split peas, vegetable oil for ghee, and coriander leaves for parsley. Split peas must soak in water 5 hours.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Griddle-fried potato-stuffed whole wheat bread (Aloo paratha); Coal-baked whole wheat bread balls: light bread balls (Baati); Coal-baked whole wheat bread balls: dense bread balls (Baati)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute yellow split peas for green split peas, vegetable oil for ghee, and coriander leaves for parsley. Split peas must soak in water 5 hours.

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