I had purchased a bag of moong dal (split yellow peas) from the Indian grocery store and was looking for something different to make with them. In my search for recipes, I stumbled onto a Hungarian soup recipe that had been adapted from the cookbook Hungarian (Culinaria).
The original recipe called for only 4 cups of stock but I found that as I cooked the soup, the liquid boiled off. So, I estimate I put in an additional 2 cups of liquid…it may haved ended up being a little more that that.
Sárgaborsó Leves (Hungarian Yellow Split Pea Soup)
Adapted by Megabeth from Celtnet
- 1/2 large white onion – chopped
- 1 1/2 cups yellow split peas (moong dal)
- Salt and white pepper – to taste
- 2 Tablespoons olive oil
- 3 Tablespoons whole wheat flour
- 1 clove garlic – chopped
- 1 teaspoon paprika
- 6 cups vegetable stock (I used Vegebase)
Combine the onions and split peas in a large pot.
Pour the stock over the top, bring to a boil and continue boiling for 20 minutes then season liberally with salt and black pepper. (Watch the pot to make sure peas do not stick to the bottom of the pan. Stir often and reduce heat as necessary.)
Meanwhile, heat the olive oil in a pan, scatter the flour over the top and stir to combine. Continue frying, stirring frequently, until the flour has browned.
Add the garlic and paprika and cook, stirring constantly, for 1 minute. Stir-in 1/2 cup of the soup stock and whisk to combine then turn the mixture into the soup. Note: you may have to add some additional water or stock to the peas as the liquid may cook off a bit.
Mix thoroughly and cover the pot. Then return the soup to a simmer until the peas are completely tender. (My soup took over an hour of simmering until the peas were completely tender. I also added some additional liquid as it boiled off.)