Preparation time: 1 1/2 hours, most of it unattended
Serves: 3 - 4


Bring to boil in a medium saucepan:
	Qty	Type	Item
	---	-----	--------------------------------------------------
	1	Cup	Dry Split Peas
	6-8	Cups	Water (or more as needed)
	1	Large	Carrot, sliced in rounds
	1	Inch	Fresh Ginger Root, peeled and finely minced
	1/2	tsp.	Whole Cumin Seeds
	1/2	tsp.	Turmeric Powder
	1	Pinch	Hing
Reduce heat to medium and cook uncovered until tender, an hour or more.  Add water as 
needed.  When good and soupy, add:
	Fresh ground black pepper to taste
	1	tsp.	Salt


This is an unorthodox, but quite flavorful and digestible, version of your standard pea soup. Good with a light salad.

Comment by Dean Campbell

I would very much like to thank Amadea Morningstar & Lotus Press for sharing their work in Ayurveda here at our web-site. We all have a common goal of wanting to share and support Ayurveda in the West, and I believe by working together we have a greater chance of succeeding in this mission. This recipe was taken from Amadeas' excellent book entitled "Ayurvedic Cooking for Westerns".

According to the Caraka Samhita when you cook with legumes one should add some pungent spices and some oil to enhance digestion (this is because they are difficult to digest). Therefore you may want to add a 1-2 tsp. of Ghee to offset the naturally drying effects of peas.

Permission to reprint this recipe from Ayurvedic Cooking for Westerns kindly granted by Lotus Press

Copyright 1995 by Amadea Morningstar

Last Updated on: April 6, 1996.