RECIPES OF INDIA

Ingredients

1 cup

Yoghurt

Salt (adjust to taste)

Pepper (adjust to taste)

Lemon slice for garnishing)

Minced cilantro (for garnishing)

1/2 cup

1 1/2 cup

1/2 cup

1

1/4 lb

1/4 lb

1/4 lb

1/4 lb

2 oz

Ginger (minced)

White onion (minced)

Garlic (minced)

Fresh green chilis

Curry powder

Turmeric

Cumin

Oil

Butter

4 cups

4 stalks

1/2 tbsp

1/2 tbsp

1/2 tbsp

1/2 tbsp

3/4 lb

3/4 lb

3/4 lb

Vegetable stock

Celery (chopped)

Carrots (chopped)

Yellow Split Peas

Potatoes (cubed)

Bay leaves

White onion

Cilantro

Lemon juice

1. In a large pot, add all the "paste" ingredients and cook slowly over low heat until the onions are wilted and translucent (If the paste seems dry, add a little extra oil)

2. Pour in the stock and add all the rest of the soup ingredients and bring to a boil, reduce heat, and cook for 30 minutes

3. When ready to serve, stir in the yoghurt and add salt and pepper to taste

4. Ladle into bowls, topping each with a thin slice of lemon and minced cilantro sprinkled on top