1. Combine 5 cups water, peas, bay leaves, peppercorns and garlic in a large soup pot. Bring to a boil. Reduce heat to medium-low. Simmer uncovered until thickened, about an hour, giving it an ...

1 1/2 cups of dried yellow split peas. 1 large onion, chopped and divided. 1/4 cup oil. 5 Cardamom pods. 2 Cinnamon Sticks. 5 whole Cloves. 3 bay leaves. 2 1/2 tsp Turmeric. 1 1/2 tsp Red Chili ...

6 cups chicken stock. 1 1/2 teaspoons garlic powder. 2 teaspoons white pepper. 1 1/2 teaspoons kosher salt. 2 1/4 teaspoons rice wine vinegar. Heat oil in a large saucepan.

Add the drained yellow peas and broth. Bring to a boil, then lower the heat to medium-low to simmer, partially covered, for 20 minutes. Add the potatoes, turnip, carrots, bay leaf, and thyme.

Heat the oil in a large, heavy-based pan over a medium–low heat. Add the cumin and mustard seeds and toast until the mustard seeds begin to pop. Add the onion and cook for 7–10 minutes ...

Heat the oil in a large, heavy-based pan over a medium–low heat. ... Instead of yellow split peas you can make this using two 400g tins of chickpeas, rinsed and drained.