Ingredients

The following ingredients have 4 Servings
  • 1 cup yellow split peas
  • 4 cups vegetable broth
  • 1 medium sweet potato, peeled and cut into 1/2-inch slices
  • 7 whole green cardamom pods
  • 1 tablespoon ghee (clarified butter) or canola oil
  • 1 medium yellow onion, chopped
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground cumin
  • Lemon juice, to taste
  • Cayenne pepper, to taste
  • 1/8 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper

Instruction

  • Stovetop method: Soak the peas in water to cover for at least 6 hours or overnight. Drain and rinse.
  • Heat ghee in a medium pot over medium heat.
  • Add onion, garam masala and cumin and cook until translucent and fragrant, about 10 minutes, stirring often.
  • Add the vegetable broth and bring to a boil.
  • Add soaked peas, sweet potato and cardamom pods.
  • Reduce heat to a simmer and cover.
  • Simmer until tender, about an hour.
  • Remove cardamom pods and season the soup with lemon, cayenne, salt, and pepper.
  • Slow cooker method: Place peas, broth, sweet potato and cardamom pods in a slow cooker.
  • Cook on high for 4 to 6 hours or on low for 6 to 8 hours, adding additional broth or water to thicken if needed.
  • When ready to serve, heat ghee in a skillet over medium heat.
  • Add onions, garam masala and cumin and cook 10 minutes, stirring often.
  • Add the spiced onions to the slow cooker.
  • Stir, cover and cook 15 minutes longer on high heat.
  • Remove cardamom pods and season the soup with lemon, cayenne and pepper.