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Add a photoAn Indian spiced pea soup served with vegetable patties. It is hearty, healthy, and super delicious on a cold or rainy day.
Ingredients
- RAGDO (PEA SOUP)
- 1 cup dried, whole green peas (available at Indian grocery stores)
- 4 cups water (use less for thicker soup)
- 3 tbsp apple butter
- 1 tsp jeera (cumin) powder
- 1 tsp garam masala
- 1 tbsp ginger
- 1 tbsp garlic
- 2 tbsp sugar
- ½ large lemon's juice
- 1 tsp fresh grated turmeric (or powder)
- salt
- oil
- red chili powder
Directions
- RAGDO (PEA SOUP)
- Soak the dried whole green peas for 6-8 hours in cold water. SIDE NOTE: since this is a large bean, it tends to take a while to cook naturally.
- Rinse well and put in the Instant Pot with 4 cups of water. Close the lid and push the bean pre-set. Let the Instant Pot cook and cool completely on it's own and open when valve drops.
- Set the Instant Pot to Saute Mode and add all of the ingredients. The soup will be very runny. Don't fret
- Let the mixture boil for about 5 minutes and then remove from heat to cool.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 274g | |
| Recipe makes 4 servings | |
| Calories 65 | |
| Calories from Fat 2 | 3% |
| Total Fat 0.25g | 0% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 13mg | 1% |
| Potassium 81mg | 2% |
| Total Carbs 15.18g | 4% |
| Dietary Fiber 1.2g | 4% |
| Sugars 11.68g | 8% |
| Protein 1.04g | 2% |
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