Dal Soup

1. Combine peas and chicken broth

Start by combining the washed split peas and chicken broth in a large pot. Bring the mixture to a boil. You’ll notice some scum forming on top; this is just impurities being released from the peas, and it’s a good sign.

2. Add spices and simmer

Once boiling, add the spice-filled cheesecloth bags of peppercorns and cloves, along with the ground turmeric and the salt. Lower the heat and let the soup simmer gently for 1 to 1½ hours. This slow simmering allows the flavors to meld beautifully and ensures the peas become tender.

3. Remove spice bags and adjust seasoning

When the peas are nice and tender, remove the spice-filled cheesecloth bags, giving them a gentle squeeze to release any trapped flavors back into the pot before discarding. Taste the soup and adjust the seasoning with more salt if needed.

4. Strain and reheat soup

For a smooth texture, strain the soup through a strainer or pass it through a food mill. Return the strained soup to the pot and heat it gently until it’s steaming hot.

5. Prepare croutons

While the soup is heating, prepare the croutons. Cut the slightly stale bread into cubes. In a 10-inch skillet, heat enough vegetable oil to cover about ½–¾ inch. Once the oil is hot, add the bread cubes and fry them for 3 to 4 minutes per batch, or until they are golden brown and crispy. Use a slotted spoon to transfer the croutons to a paper towel-lined plate to drain excess oil.

6. Serve soup

To serve, ladle the hot soup into bowls, garnishing each with a lemon wedge. Serve the croutons on the side for a delightful crunch.