Mary

I serve this with basmati rice and sometimes nothing else. It's a very comforting and warming dinner.

Soak the split peas in water for 5 hours, then drain.

Combine split peas, some water (5 to 6 cups depending on how thick or thin you like your soup), ginger, jalepeños, tumeric, coriander and a dab of ghee in a heavy pot. Bring to a boil. Reduce heat, cover, and simmer for 1 1/2 hours. Add carrots. Cook another half hour (until peas are fully cooked). Turn off the heat. Stir in fresh herb and salt.

Heat remaining ghee in small pan over medium high heat. When hot, toss in cumin seeds-fry until brown. Sprinkle in the asafetida. Fry for 1 more second. Pour into the soup. Cover the soup. Allow the seasoning to soak in it for a minute or two. Stir and serve.

Bring me back to The Sustar Cookbook.