Ingredients
- 6 peppercorns (whole)
- 5 stock
- 2 chili peppers
- 2 shallots
- 2 tomatoes
- 2 cardamom pods
- 1 onion
- 1 stick cinnamon
- 1 c green split peas
- 2 tb oil
- 2 ts salt
- 2 ts coriander
- 2 ts cumin
- 1 ts turmeric
- 1 ts garam masala
- 1/2 ts ginger
- 1/2 ts chili powder
- 1/2 ts garlic
In a large soup pot, fry the onions in the oil until light brown. Stir in the spices & toss in the peas & tomatoes. Stir again & cook for 5 minutes over moderate heat. Add stock, bring to a boil, cover & simmer until the peas are tender (at least an hour). Before serving, stir in the garam masala & fish out the cinnamon stick & cloves. Garnish with shallots.
