Chicken & Split Peas Soup


Part 1
One and a half cup yellow split peas (dhal), soaked for an hour
3 cups water
1 tsp salt

Part 2
500g chicken, cubed
1 tsp garlic-ginger paste
1 medium onion, finely cubed
1 tsp red chili powder
1 tsp turmeric powder
1 tsp salt
1 tsp cumin powder
1 tsp coriander powder
1 tsp garam masala powder
2 small cinnamon sticks
2 cardamom
2 cloves
2 tbsp oil
2 cups water

Part 3
2 tomatoes, cubed (I used Roma)
Half cup fried onions
1 tbsp ghee (I used clarified butter ghee)
Quarter cup mint leaves, chopped finely (I used peppermint)
Half cup chopped coriander


  1. Cook (Part 1) ingredients on medium fire, half covered – for 25 minutes. Add water if required as it shouldn’t go dry. In the meantime, the preparation of the rest of the ingredients can be done.
  2. Mix (Part 2) ingredients in a non-stick deep pan and cook covered on medium fire – for 15 minutes.
  3. Add the cooked peas in the chicken mixture and drop the tomatoes (Part 3) with a cup of water. Let cook, covered on medium-high fire for 5 minutes.
  4. Add the ghee, fried onions, mint and half of the coriander (Part 3). Cover and let cook for another 5 minutes.
  5. Switch off fire at the perfect consistency of the gravy for you, check the salt, sprinkle the rest of the coriander and serve hot with bread like I did, on its own as a soup or with rice.


Chicken and Yellow Split Peas Soup
Chicken and Yellow Split Peas Soup served with French Baguette

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