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Before you jump to South Indian Inspired Pea Soup with Tomato and Cauliflower recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.

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We hope you got insight from reading it, now let’s go back to south indian inspired pea soup with tomato and cauliflower recipe. To make south indian inspired pea soup with tomato and cauliflower you need 17 ingredients and 11 steps. Here is how you achieve that.

The ingredients needed to cook South Indian Inspired Pea Soup with Tomato and Cauliflower:

1. Take 1 tbsp coconut oil
2. Prepare 2 onions, minced
3. Provide 3 tbsp salt
4. Get 1 tsp cumin seeds
5. Prepare 1 tsp ceylon cinnamon
6. Use 1 tbsp turmeric (haldi)
7. Prepare 3 dried red Indian chilis
8. You need 1 handful curry leaves, chopped
9. Prepare 1 tbsp tamarind paste
10. You need 3 medium Indian green chilis
11. Provide 3 small Indian green chiles
12. Prepare 1 tbsp coconut, dried or powder
13. You need 1 lb dried split peas
14. Use 5 plum tomatoes, diced
15. Get 1 head cauliflower, coarsely chopped into florets
16. Provide 10 cup water
17. Get 1 bunch fresh cilantro

Steps to make South Indian Inspired Pea Soup with Tomato and Cauliflower:

1. Heat the oil on low in an 8 qt pressure cooker
2. Add the onions and salt as the base
3. Add the next 8 ingredients to the mix
4. When the mixture cooks down a pit, add the tomatoes and peas
5. Cook the mixture for a minute or two to soften the tomato, and then add the cauliflower florets
6. Add the water
7. Seal and bring to pressure, holding at pressure for 10 minutes.
8. Turn off heat and let settle 10 more minutes.
9. Cool and depressurize the pressure cooker by running under cold water.
10. Stir and mix in cilantro
11. Salt to taste and serve, keeping in mind that pea soup starts off thin and thickens substantially over time. If the mixture becomes too thick, ad water and salt as desired.

Mix occasionally to prevent the masala from sticking to the pan. Serve hot with roti, rice or pulao. Stir in the cauliflower, potato and carrot, and cook for another few minutes. Add the paste and stir to coat the vegetables. Cook for another few minutes, stirring frequently to prevent the paste from sticking, until fragrant.

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