Cold Pea Soup
Thanda dal is a cold soup of yellow split peas, cooked until tender with turmeric and blended with lemon juice, cumin, ground coriander, and green chilli. Served cold with a spoonful of yoghurt, diced cucumber, sliced spring onions, and fresh mint leaves.
Cold soups have a place in Indian cooking, where they lighten a hot day. Turmeric gives the soup its yellow colour and an earthy base. Cumin and coriander add warmth and depth without making the dish heavy. Chilli and lemon keep the flavour fresh.
The soup needs time to cool down completely so it thickens and the flavours settle. The yoghurt is stirred in just before serving so it does not split. Garnished with cucumber and mint, the dish works as a light starter or a lunch on its own with bread.
Ingredients
Serves 4
- 250 g yellow split peas
- 1–1½ l water
- ½ tsp turmeric
- 2 tbsp lemon juice
- 1 green chilli, finely chopped and deseeded
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ small cucumber
- 3 spring onions
- 75 ml natural yoghurt
- salt
- black pepper, freshly ground
- mint leaves, to garnish
Directions
Rinse the yellow split peas under cold running water and pick out any debris. Drain in a colander.
Put the peas in a large saucepan. Add the water and turmeric and bring to the boil.
Reduce the heat, cover, and simmer gently for 1¼–1½ hours until the peas are completely tender and beginning to break apart. Remove from the heat.
Transfer the peas and cooking water to a blender or food processor. Add the lemon juice, chilli, cumin, ground coriander, salt, and pepper. Blend until smooth.
Taste and adjust. Add a little extra water if the soup is too thick, or more lemon juice if it needs more acidity.
Pour the soup into a bowl or terrine and refrigerate until completely cold. At least 2 hours.
Dice the cucumber and slice the spring onions thinly just before serving.
Stir the yoghurt into the cold soup. Ladle into bowls and garnish with cucumber, spring onions, and mint leaves.
Notes
The peas need plenty of time. If they simmer too vigorously, the water will evaporate before they are tender — keep it at a gentle bubble.
Whole cumin and coriander seeds, ground fresh, taste stronger than pre-ground spice. Toast them briefly in a dry pan, then grind in a mortar.
The soup keeps for 2–3 days in the refrigerator. Stir in the yoghurt at serving time so it does not split.
See Also
Cucumber Raita (Kheera Raita)
Mint Raita
