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Herbed Split Pea Soup with Apple and Coconut (Masala Matar D – vegetarian recipe
Stav Kogan

Herbed Split Pea Soup with Apple and Coconut (Masala Matar Dal)

An aromatic journey where earthy split peas, sweet apples, and creamy coconut slowly simmer with a fragrant blend of whole spices. This unexpectedly delightful dal is both comforting and zesty, with a natural sweetness that makes it the perfect cozy meal.
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 6 hours 40 minutes
Servings: 4 cup
Calories: 240
Ingredients Method Nutrition

Ingredients
  

  • Dal soaking time: 5 hoursPreparation time: 10 minutesCooking time: 1½ hoursServes: 4 to 6
  • ⅔ cup (145 g / 5.1 oz) green or yellow split peas
  • 1 teaspoon (5 ml / 0.2 fl oz) fresh ginger root, scraped and minced
  • 1–2 hot green chilies, minced
  • 1¼ teaspoons / 6 ml (0.2 fl oz) cumin seeds
  • 1 2-inch / 5 cm piece of cinnamon stick
  • 8 whole cloves
  • 4 black peppercorns
  • 4 tablespoons (60 ml / 2 fl oz) ghee or vegetable oil
  • 1 teaspoon (5 ml / 0.2 fl oz) turmeric
  • 7 cups (1680 ml) (1.75 liters) water
  • 1 large cooking apple, cored and cut into 16 pieces
  • ¼ cup (25 g / 0.88 oz) fresh or dried shredded coconut
  • 2 tablespoons (30 ml / 1 fl oz) minced fresh parsley or coarsely chopped coriander leaves
  • 1½ teaspoons / 7 ml (0.2 fl oz) salt
  • for Success
  • For an even creamier texture, use an immersion blender to partially blend the soup at the end of cooking, leaving some chunks for texture.
  • This dal tastes even better the next day! The flavors meld and deepen overnight. Reheat gently on the stove, adding a splash of water if it has thickened too much.
  • Control the spice level by de-seeding the green chilies for less heat, or use a milder chili variety.

Method
 

  1. Place the split peas in a bowl and cover with hot water.
  2. Let them soak for 5 hours, then drain completely.
  3. In a small bowl, combine the minced ginger, green chili, cumin seeds, cinnamon stick, cloves, and peppercorns.
  4. Heat the ghee or oil in a heavy 3-quart/liter nonstick saucepan over moderate heat.
  5. Once hot, add the combined seasonings and fry, stirring, until the cumin seeds turn a rich brown and smell fragrant.
  6. Immediately stir in the turmeric, followed by the 7 cups (1680 ml) of water.
  7. Bring the liquid to a rolling boil.
  8. Stir in the drained split peas, apple pieces, and shredded coconut.
  9. Reduce the heat to moderately low, cover the saucepan, and let it gently boil for 1½ hours, or until the split peas are completely soft and have broken down.
  10. Remove the soup from the heat.
  11. Stir in the fresh parsley or coriander and the salt.
  12. Place the lid back on and let the soup stand for 1–2 minutes to allow the final flavors to meld.
  13. Stir once more and serve hot.
  14. In a hurry? You can quick-soak the split peas by covering them with boiling water and letting them sit for just 1 hour.

Nutrition

Calories: 240kcalCarbohydrates: 25gProtein: 7gFat: 13g

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