• 1 1/2 cups yellow split peas, washed
• 1 large brown onion, finely chopped
• 2 medium carrots, peeled, finely diced
• 6 garlic cloves, crushed
• 1 red bird’s eye chilli, finely chopped
• 1 1/2 tablespoons ground turmeric
• 3 teaspoons sea salt
• Spice mix
• 2 tablespoons grapeseed oil
• 20g butter / margarine / oil
• 1 1/2 teaspoons cumin seeds
• 1 teaspoon black mustard seeds
• 12 fresh curry leaves (see note)
• 1 small brown onion, halved, thinly sliced
• 3 garlic cloves, thinly sliced
• 1 red bird’s eye chilli, finely chopped
• 400g can diced tomatoes
• 2 tablespoons chopped fresh coriander leaves


Step 1
Place 2.5 litres cold water in a large saucepan over high heat. Bring to the boil. Add split peas. Simmer, skimming off foam, for 5 minutes. Reduce heat to medium-low. Add onion, carrot, garlic, chilli and turmeric. Stir to combine. Simmer, stirring occasionally, for 1 hour or until split peas break down and soup is thick. Add salt. Stir to combine.

Step 2
Make spice mix: Heat oil and butter in a saucepan over medium-low heat. Add cumin and mustard seeds. Cook, stirring, for 1 minute or until fragrant. Add curry leaves. Cook, covered, for 30 seconds or until fragrant. Add onion. Cook, stirring, for 5 minutes or until golden. Add garlic and chilli. Cook, stirring, for 1 to 2 minutes or until garlic is golden. Transfer half the mixture to a bowl. Add tomato to pan. Bring to the boil. Simmer, stirring occasionally, for 2 to 3 minutes. Add tomato mixture to soup. Stir to combine. Add coriander. Stir to combine. Ladle soup into bowls. Top with remaining spice mixture. Serve with roti
Source: Super Food Ideas – June 2011, Page 73
Recipe by Katrina Woodman
Photography by Ben Dearnley