Recipe: Split Peas and Yogurt Soup

Enjoy the delicious split peas and yogurt soup


½ cup split mung beans (soaked)
½ cup yellow split peas (soaked)
1 ½ cups plain yogurt
2 medium onions (minced)
4 tablespoon chopped cilantro
2 teaspoons garam masala powder
2 tablespoons garlic paste
1 teaspoon turmeric powder
½ teaspoon red pepper
1 tablespoon ghee or butter
salt to taste
few mint leaves (chopped)
few coriander (cilantro) leaves (chopped)


Soak split Mung Dal and pea for at least 3 hours.
In a big saucepan, heat ghee. Fry onions and garlic until light golden.
Add spices and few tablespoons water and heat few seconds
Add drained mung and peas with 1 cup yogurt.
Cook for 8 to 10 minutes at medium-low heat.
Add salt, cilantro and half cup water. Cook again for few minutes.
When the legumes are tender, add remaining yogurt and simmer for 5 minutes or more.
Remove from heat. Garnish and serve hot with rice or bread.


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