Easy Recipe: Tasty South Indian Inspired Pea Soup with Tomato and Cauliflower

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Before you jump to South Indian Inspired Pea Soup with Tomato and Cauliflower recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Lowering costs Within the Kitchen.

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We hope you got benefit from reading it, now let’s go back to south indian inspired pea soup with tomato and cauliflower recipe. To cook south indian inspired pea soup with tomato and cauliflower you only need 17 ingredients and 11 steps. Here is how you achieve it.

The ingredients needed to cook South Indian Inspired Pea Soup with Tomato and Cauliflower:

1. Get 1 tbsp of coconut oil.
2. Prepare 2 of onions, minced.
3. Get 3 tbsp of salt.
4. You need 1 tsp of cumin seeds.
5. Take 1 tsp of ceylon cinnamon.
6. Take 1 tbsp of turmeric (haldi).
7. Use 3 of dried red Indian chilis.
8. Use 1 of handful curry leaves, chopped.
9. Prepare 1 tbsp of tamarind paste.
10. Take 3 medium of Indian green chilis.
11. Prepare 3 small of Indian green chiles.
12. Take 1 tbsp of coconut, dried or powder.
13. You need 1 lb of dried split peas.
14. Get 5 of plum tomatoes, diced.
15. You need 1 head of cauliflower, coarsely chopped into florets.
16. Take 10 cup of water.
17. Use 1 bunch of fresh cilantro.

Steps to make South Indian Inspired Pea Soup with Tomato and Cauliflower:

1. Heat the oil on low in an 8 qt pressure cooker.
2. Add the onions and salt as the base.
3. Add the next 8 ingredients to the mix.
4. When the mixture cooks down a pit, add the tomatoes and peas.
5. Cook the mixture for a minute or two to soften the tomato, and then add the cauliflower florets.
6. Add the water.
7. Seal and bring to pressure, holding at pressure for 10 minutes..
8. Turn off heat and let settle 10 more minutes..
9. Cool and depressurize the pressure cooker by running under cold water..
10. Stir and mix in cilantro.
11. Salt to taste and serve, keeping in mind that pea soup starts off thin and thickens substantially over time. If the mixture becomes too thick, ad water and salt as desired..

Mix occasionally to prevent the masala from sticking to the pan. Serve hot with roti, rice or pulao. Stir in the cauliflower, potato and carrot, and cook for another few minutes. Add the paste and stir to coat the vegetables. Cook for another few minutes, stirring frequently to prevent the paste from sticking, until fragrant.

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