I got this recipe some time ago from the How to Feed a Vegan blog and as a rabid fan of Indian food, I knew I had to try it out!
I loved this recipe. It is incredibly simple and quick, and so delicious and filling. The recipe doesn’t call for any salt, so I needed to add a significant amount of that (maybe because the split pea soup I used was low sodium), and as per my usual, I also dumped a ton of hot sauce on top. I served it alongside Basmati rice that I cooked up with a tablespoon of Smart Balance, two whole cloves, and about 1/2-1 tsp. of curry powder. It was utterly delightful.
Also, I think last time I promised a dessert in this post. It was an Oreo cake (well, actually a Newman O cake), but alas, when I tried to take it out of the pan, it slid off the plate and into the sink, which was a) gross, and b) unfortunate, because it broke into pieces, and the pieces that I tried (that didn’t touch the sink) were delish. Oh well, another time.
Ooh! And in other news, I finally ordered myself an immersion blender today, and will have it by Friday (thank you, Amazon Prime)!!! Now I can more easily make my soups, plus find out what all the fuss about blended grains (a la CCV) is all about!