Bengali Sweet and Sour Chana Dal or Yellow Split Pea Soup

Sweet And Sour Chana Dal or Yellow Split Pea Soup

This recipe is taken from cookbook, The Vegetarian Table by Yamuna Devi. Dal is the Indian name for a soup made from legumes. Rice and beans comprise a complete protein. Vegetarian recipes are very scientifically balanced to nourish. The cool Autumn air brings out the soup pots.

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Ingredients:

2 cups dried split chana or yellow split peas

10 to 12 cups water

1/2 teaspoon tumeric

1/4 teaspoon groound ginger

1/4 teaspoon cayene powder

2 Tablespoons corn oil

1/2 Tablespoon brown mustard seeds

1 teaspoon cumin seeds

4 to 5 Tablespoons sugar

3 Tablespoons shredded fresh or dried coconut

zest and juice from 1 lime or lemon

1 Tablespoon salt or to taste

1/3 cup chopped cilantro or parsley

1/4 cup yogurt, stirred until smooth

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Directions:

Rinse the split peas under running water and drain, and place in a large soup pot. Add 12 cups of water and bring to a boil. Skim off the foam that collects on the surface. Add the tumeric, ginger, cayenne, and 1 teaspoon corn oil. Reduce the heat and gently boil, almost covered until the Dal is soft is very soft; this will take anywhere from 1 1/2 to 2 hours. Whisk or blend the soup until it is creamy. To this point the soup can be made several hours ahead.

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About 5 minutes befor serving, warm the remaining corn oil in a small pot over medium heat. Add the mustard seeds and when they begin to pop, drop in the cumin seeds. When the cumin seeds daarken slightly, add the sugar and cook, stirring, until the sugar turns reddish and carmelizes. Pour the seasoning into the soup and add the coconut, citrus zest and juice, and salt. Bring the Dal to a gentle boil for a few minutes.

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At serving time, stir in most of the cilantro or parsley. Ladle into warm soup bowls or a tureen, and garnish with the remo=aining cilantro or parsley and a swirl of yogurt.