Cold Indian Split Pea Soup
Cool, creamy, and bursting with aromatic spices, Cold Indian Split Pea Soup is a refreshing twist on traditional dal-inspired recipes. This chilled soup combines velvety puréed yellow split peas with the deep flavors of ginger, garlic, cumin, and garam masala, offering a vibrant blend of earthy and tangy tones. Perfect for warm days, the soup is finished with a tempering of fragrant toasted spices, a splash of zesty lemon juice, and optional garnishes like creamy yogurt and fresh cilantro for added texture and brightness. Easy to prepare and naturally plant-based, this soup makes a satisfying appetizer or a light meal that’s both nourishing and delightfully cool. Serve it as a sophisticated starter or a refreshing way to savor Indian spices in the heat of summer.
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Recipe Information
Ingredients
- 1 cup Yellow split peas
- 4 cups Water
- 1 teaspoon Turmeric powder
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Ginger (grated)
- 2 cloves Garlic (minced)
- 1 Green chili (finely chopped)
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 2 tablespoons Lemon juice
- 0.25 cup Plain yogurt (optional for garnish)
- 2 tablespoons Fresh cilantro (chopped, for garnish)
Instructions
Rinse the yellow split peas under cold water until the water runs clear. This helps remove excess starch.
In a large pot, combine the split peas, water, and turmeric. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 30-35 minutes, or until the peas are soft and beginning to break apart.
Remove the pot from heat and allow the mixture to cool to room temperature.
Using an immersion blender or a standard blender, purée the soup until smooth. If the consistency is too thick, add a little cold water until desired thickness is achieved.
In a small skillet, heat the vegetable oil over medium heat. Add cumin seeds and let them sizzle for 30 seconds. Then add the grated ginger, minced garlic, and chopped green chili, stirring frequently for 1-2 minutes until fragrant.
Add ground coriander, ground cumin, and garam masala to the skillet, and cook for another 30 seconds to toast the spices lightly.
Pour the tempered spices into the puréed soup and mix thoroughly. Stir in the salt and lemon juice, adjusting to taste.
Chill the soup in the refrigerator for at least 2 hours or until cold.
Serve the cold soup in bowls and garnish with a dollop of yogurt (if desired) and a sprinkle of fresh cilantro.
Nutrition Facts
Calories |
1027 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 2486 mg | 108% | |
| Total Carbohydrate | 140.2 g | 51% | |
| Dietary Fiber | 55.5 g | 198% | |
| Total Sugars | 19.9 g | ||
| Protein | 54.6 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 334 mg | 26% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 2390 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
