Indian-Style Split Pea Soup (Dal Tadka)

Ingredients

• 1 1/4 Cup Yellow Split Peas (Rinsed)
• 6 1/2 Cups Water
• 1 Teaspoon Sea Salt
• 3/4 Teaspoon Ground Turmeric
• 1 Medium Onion (Minced)
• 1 1/2 Tablespoons Freshly Grated Ginger
• 2 Small Thai Green Chilis (Seeded & Minced - Or Substitute A Jalapeno )
• 1/2 Tablespoon Dried Fenugreek Leaves (Crushed)
• 1 Small Bunch Of Cilantro Leaves (Minced)
• 1/4 Teaspoon Garam Masala
• 1 Cup Fresh Tomatoes (Chopped)



Oil & Spice Tempering Mixture

• 1/3 Cup Vegetable Oil
• 1/2 Tablespoon Cumin Seeds
• 1/2 Tablespoon Coriander Seeds (Lightly Crushed)
• 1/2 Tablespoon Fennel Seeds
• 1/4 Teaspoon Asafetida Powder
• 4 Whole Chili De Arbol
• 2 Cloves Garlic (Crushed)
• 1 Tablespoon Cayanne Powder
• 2 Large Lemons (Cut Into Wedges)

Directions

1. In a medium bowl, add 3 cups of water and soak split peas for 30 minutes.
2. In the cooking pot of your Instat Pot, combine the drained and rinsed split peas, diced onions, tomatoes, grated ginger, minced chilies, salt, turmeric and 3 1/2 cups of water. Cook on high pressure for 30 minutes, and allow the pressure to release naturally.
3. Carefully remove the lid of your pressure cooker, and set on saute mode, and bring to a low boil. Stir in the cilantro and fenugreek leaves, garam masala and stir to combine.
4. In a medium skillet on medium-high heat, heat the oil and carefully stir in the remaining spices for the Oil & Spice Tempering Mixture. Saute until very fragrant, stirring often.
5. Pour the Oil & Spice Tempering Mixture over the lentils, and stir well to combine.
6. Serve the dal with steamed rice or naan and a wedge of fresh lemon.