Soupruary 4th: Indian Yellow Split Pea

An actual phrase that was uttered: "Pleasantly Indian." Why does that look bad when it's typed out? I was convinced for a good five minutes that it was the perfect name for an Indian restaurant in the suburbs.


Location:
My apartment in the lovely, um, Gateway Quarter? Downtown? OTR? Let's just say Cincinnati, I suppose.

Attendees:
David, Joshua, Kelly, Kenneth, me


Menu:
Curried wheat berry salad with baked tofu
Vegetable fritters with cilantro curry yogurt
Indian yellow split pea soup


Entertainment:
A thorough discussion of the history of the Academy Award for best original song, leading to some impulsive and thoroughly unnecessary iTunes purchases, but, hey, I have a gift card.
Ken's space outfit pose-athon:


The Soup:
There's nothing like a thick, creamy, slightly ugly soup to really warm the soul. The spices in this soup were so pleasant (I said it again! Aaack!)--not spicy, just spiced.

I love the way split peas work. They start hard and unassuming and totally boring-looking, but all you have to do is put in minimal effort and wait an hour to turn them into what can only be described as comfort food. The texture is really where it's at, man. This stick-to-your-ribs soup makes you feel so impervious to the elements that I almost wished it were even colder when we ventured out for a bit of dancing and friends. It's like a blanket for your tummy (ugh. note to self: delete that last thing you typed.)!

Oh, and the flavor was good, man. The type of thing where, even if you're already full, you have to finish the bowl just because it would be too sad not to. With as easy (oh, and cheap!) as this was to throw together, this soup almost tricked me into thinking I might actually be good at cooking. Try it! Trick yourself too!

I would so...totally...make this soup again (extra points if you can hear that in your head as it's meant to be heard (double extra points if you can name the character I'm thinking of (but then negative points, because, like, why are you in my brain right now?))).

Indian Yellow Split Pea Soup

Adapted from The Daily Soup Cookbook, a gift from Aaron and Anneliese

2 teaspoons Garam Masala
2 teaspoons turmeric
1 teaspoon ground coriander
2 tablespoons olive oil
1 tablespoon sugar
1 large Spanish onion, chopped
2 celery stalks, chopped
2 carrots, peeled and chopped
1 tablespoon minced fresh ginger
1/2 teaspoon cayenne
6 cups vegetable stock
2 cups water
1 pound yellow split peas
1 teaspoon minced fresh garlic
cilantro (garnish)

Preheat the oven to 300F. Combine Garam Masala, turmeric and coriander on a cookie sheet or in an oven-proof skillet and roast for five minutes. Set aside.

Heat oil and sugar in your soup pot over medium. Add onion and cook for about 10 minutes (until caramelized). Remove to a food processor or blender and puree, then return to pot.

Add carrot, celery, spice mixture, ginger, and cayenne, and sweat for a few minutes.

Add stock, water, and peas, and bring to a boil. Reduce heat, partially cover pot, and simmer until peas are tender (about 45 minutes). Taste for seasoning--add salt and pepper if desired.

Stir in garlic and simmer for a few more minutes, then serve topped with cilantro.