In a fine sieve, pick over the dal and rinse thoroughly.
In a 3-quart saucepan, heat the oil. Add the onions, garlic, ginger, turmeric, and
carrot, and saute for 2 to 3 minutes. Add the dal, water, chopped tomatoes, curry
powder, and pepper. Simmer over medium heat for 35 minutes, until the split peas
are soft. Cool.
This delicious soup is one of my favorites because the coconut milk lends a sweet,
creamy taste. Any commercial brand of curry powder can be used in this soup to get
1/2 cup thick coconut milk or 1/2 cup half-and-half
salt to taste
2 Tbsp. finely chopped fresh cilantro
In a food processor fitted with a steel blade, or a blender, puree the split pea
mixture. Strain the soup through a sieve into the saucepan. Add the coconut milk,
salt, and cilantro. Gently simmer for 5 minutes. Serve hot.