6 servings
Quick Pea Soup
This recipe offers a quick method for preparing pea soup using ground split peas. The result is a thick and aromatic soup, served with rye croutons, perfect for a fast and hearty meal.
Prepare an aromatic and healthy split mung bean soup. After soaking and cooking the mung beans, blend them to a smooth consistency, then add sautéed spices—cumin, mustard seeds, asafoetida, garlic, curry leaves, cilantro, turmeric, and masala. This soup has a sweet taste, a cooling effect, is easily digestible, and contributes to strengthening the body. It is recommended for balancing Kapha and Pitta, as well as for feverish conditions, diarrhea, skin, and eye diseases.
Rinse the mung beans twice. Place them in a pot, add three cups of water, and bring to a boil. Cook uncovered over medium heat for 25 minutes, stirring occasionally to prevent sticking to the bottom. Add the remaining 3 cups of water and cook for another 20 minutes. Remove from heat and whisk with a hand mixer until smooth, then set aside. In a small frying pan, heat oil, add cumin, mustard seeds, and asafoetida. Stir until the spices begin to crackle. Reduce the heat, add garlic, and sauté until light brown. Then add curry leaves, cilantro, turmeric, and masala. Mix well and add this mixture to the soup. Then add salt. Cook for 2 minutes after boiling and serve.
