Ingredients
2tbspcooking oil
1onion
1clovegarlic
½tspground cumin
¼tspdry mustard
¼tspground coriander
¼tspcayenne
1tspground cloves
¼tspground ginger
8plum tomatoes
2cupsgreen split peas,or yellow
1½qtwater
1½tspsalt
4boneless
¼tspblack pepper
cilantro leaves,(optional)
Preparation
In a large pot, heat the oil over moderately low heat.
Add the onion, garlic, cumin, mustard, coriander, cayenne, cloves, and ginger and cook for about 5 minutes, stirring occasionally, until the onion is translucent.
Stir in the tomatoes and cook for 5 minutes more.
Add the split peas, water, salt, and chicken breasts to the pot. Simmer for about 10 minutes, partially covered, until the chicken is just done.
Remove the chicken breasts with a slotted spoon.
Continue simmering the soup for about 20 minutes, partially covered, stirring occasionally, until the split peas are tender.
Shred the chicken and return it to the soup along with the black pepper.
Serve the soup topped with cilantro leaves if using.
