YELLOW SPLIT PEAS RECIPE INDIAN RECIPES

Steps:

• Prepare the following, adding each to the same medium bowl as you complete it: Peel and dice 2 medium carrots (about 1 cup). Dice 2 medium celery stalks (about 1 cup). Dice 1/2 medium yellow onion (about 1 cup). Finely chop 2 garlic cloves.
• Heat 1 tablespoon olive oil in a 6-quart or larger electric pressure cooker on the highest Sauté setting until shimmering. Add the carrot mixture, 1 bay leaf, 1/2 teaspoon dried thyme, and 1/2 teaspoon kosher salt. Season with a few grinds of black pepper and cook, stirring occasionally, until the onions are softened, about 5 minutes. Meanwhile, place 1 pound dried green split peas in a fine-mesh strainer and pick through and discard any stones; rinse the split peas briefly under cold water. Dice 7 to 8 ounce cooked ham if needed (about 1 1/2 cups).
• Add the split peas, ham, 1 (32-ounce) carton low-sodium chicken broth, and 2 cups water to the pressure cooker and stir to combine. Turn off the pressure cooker. Lock the lid on and check that the pressure valve is set to seal. Set to cook for 15 minutes on HIGH pressure. It will take 10 to 18 minutes to come up to pressure.
• When the cook time is up, quick release all the pressure. Discard the bay leaf. Stir the soup until very well combined and creamy. If the soup is too thick, thin out with more water as needed. Taste and season with more kosher salt and black pepper as needed.

Steps:

• Prepare the following, adding each to the same medium bowl as you complete it: Peel and dice 2 medium carrots (about 1 cup). Dice 2 medium celery stalks (about 1 cup). Dice 1/2 medium yellow onion (about 1 cup). Finely chop 2 garlic cloves.
• Heat 1 tablespoon olive oil in a 6-quart or larger electric pressure cooker on the highest Sauté setting until shimmering. Add the carrot mixture, 1 bay leaf, 1/2 teaspoon dried thyme, and 1/2 teaspoon kosher salt. Season with a few grinds of black pepper and cook, stirring occasionally, until the onions are softened, about 5 minutes. Meanwhile, place 1 pound dried green split peas in a fine-mesh strainer and pick through and discard any stones; rinse the split peas briefly under cold water. Dice 7 to 8 ounce cooked ham if needed (about 1 1/2 cups).
• Add the split peas, ham, 1 (32-ounce) carton low-sodium chicken broth, and 2 cups water to the pressure cooker and stir to combine. Turn off the pressure cooker. Lock the lid on and check that the pressure valve is set to seal. Set to cook for 15 minutes on HIGH pressure. It will take 10 to 18 minutes to come up to pressure.
• When the cook time is up, quick release all the pressure. Discard the bay leaf. Stir the soup until very well combined and creamy. If the soup is too thick, thin out with more water as needed. Taste and season with more kosher salt and black pepper as needed.