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Indian Split Pea Soup with Tofu and Cilantro
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Provided By:
Kemp Minifie

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    • What we call split pea soup the East Indians would call a dal and, when spooned over rice the way the East Indians do, it makes a very satisfying meal. Here frozen peas add welcome color and cubes of tofu stand in for paneer, a firm fresh cheese often added to dal. What really gives this soup some zing is the spiced oil that gets stirred in at the last minute for a giant burst of flavor.

    Ingredients

    Serves:

      • RICE:
      • 1 1/2 cups long grain rice
      • 2 1/4 cups water
      • 1/2 teaspoon salt
      • SOUP:
      • 2 cans split pea soup (18- to 19-ounces each)
      • 1/4 cup water
      • 2 cups frozen peas (one 10-ounce package)
      • 7 ounces firm tofu, cubed
      • 1 tablespoon oil
      • 1 teaspoon mustard seeds
      • 1 teaspoon cumin seeds
      • 1/4 teaspoon hot pepper flakes
      • 1/2 cup cilantro

    Directions

    Combine rice, water, and salt in a heavy medium saucepan. Bring to a full boil, covered, then reduce heat to low and cook, covered, until water is absorbed and rice is tender, 18 to 20 minutes. Quickly fluff with a fork, then remove from heat and keep covered.

    While rice cooks, Combine soup, water, and peas and simmer, stirring occasionally, until peas are tender, 3 to 5 minutes. Add tofu and simmer 1 minute.

    Combine oil, mustard and cumin seeds, and pepper flakes in a small skillet and heat over moderate heat, stirring occasionally until mustard seeds begin to pop. Cover skillet with a lid and cook until popping subsides. Pour oil and spices into soup, then stir in cilantro.

    Serve soup spooned over rice in bowls.

    What do you think?

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    3 Comments

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    Jay

    I don't want to be needlessly rude but this recipe sounds awful. For a start, using split pea soup from a can instead of cooking dal is just...well I guess it's convenient but I can't imagine it being good.

    Secondly, it feels like the author of the recipe wanted to eat matar paneer and also dal but instead of making both those dishes they thought they would just shove everything together in one pan and then dump it on top of some rice, because it all ends up in the same stomach right?!

    What a shame as a riff on matar paneer with tofu instead might actually have been quite nice.

    September 05 2011 at 8:04 AM Report abuse rate up rate down Reply
    landatfit

    I can't wait to try this recipe!!! When I use firm tofu I remove it from carton, set it on a plate and put another plate on top (might need a little additional weight on top plate too) and set aside for a few minutes. This will press out any extra liquid making it easier to cube it and control the amount of liquid in the dish being prepared. As to 1st comment, why review a recipe filled with ingreds one doesn't care for? how unpleasant for the rest of us as we do meal planning. Can we please leave this kind of vitriol to the political sites if we must behave this way at all?

    June 03 2011 at 1:28 PM Report abuse rate up rate down Reply
    henrybobedajr

    I can't stomach tofu, (it's texture gives me the "heebie-jeebies"), I really don't care for cilantro(too much of a chemical aroma), and the picture of this Indian split-pea tofu mess, makes me nauseated, just looking at it!
    I could never bring myself to ever taste this mess. It looks like someone puked in a bowl, and then said: "Here, try this, it's so-oooo yummy"!
    Somebody help me, please, I think I feel a fresh batch coming up..."bloooughaarrff"!!! 'Soup's on!!!"

    April 23 2011 at 11:36 AM Report abuse rate up rate down Reply

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