Yellow split pea soup with browned red onions, yogurt, and chiles from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 648) by Raghavan Iyer

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

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

  • VineTomato on September 01, 2017

    I wondered why this was listed in the contemporary curry section as it seemed like a typical, traditional dhal recipe. Then I added the cream and yogurt which I think is meant to turn it into more of a western style chowder. It was good, but way, way better before the cream and yogurt. I will make it again and skip the last step. The split peas took a lot longer to cook than suggested in the recipe - mine took about 50 minutes in total. I served this with a cheddar green chilli Soberdough bread (pre mixed just add beer + cheese) we brought when visiting New Orleans - what a pairing! Problem is that you can't seem to buy Soberdough in the UK.

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