Pea soup "Dal"
Votes: 1
Time: 1 hour 5 minutes
Pea soup "Dal" - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 225 g yellow split peas
- Salt to taste
- 1/2 teaspoon saffron powder
- 4 tbsp. l. corn oil
- 2 cloves of garlic
- 1 teaspoon cumin seeds
We recommend
Cooking the dish according to the recipe:
- Pour 6 cups of boiling water over the split peas, add salt and saffron powder. Cook until soft, about 30 minutes. Puree the peas with an immersion blender. Combine the oil, garlic, and cumin in a saucepan and fry until dark brown. Pour into the dal. Let sit for a few minutes.
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