Dhall - Indian Split Pea Soup

Dhall - Indian Pea Soup (this recipe is from a Moosewood Cookbook)

3 cups dry split peas
9 cups chicken bouillon (OK to use dry cubes)
2 tsp. turmeric
2 tsp. salt

Boil above together until peas are tender, about 45 minutes. Directions say to drain and reserve liquid. If you do, it will be thick like mashed potatoes, so I didn't.

4 cups chopped onions
2 garlic cloves, minced
4 Tbsp. oil
2 tsp. turmeric
1 tsp. cumin
1 tsp. black pepper
1/2 tsp. red pepper (I don't like spicy hot, so I used less)

Saute' onions with spices until they are golden brown, stirring continuously. Mix with peas. Heat gently until hot.

2 cups coconut milk - stir in and heat gently.

If you drained peas earlier and it's too thick, add some reserved liquid to thin it.

Enjoy! My 14-year-old granddaughter and picky adult son both love this and ask me to make it.