2 cups yellow peas. Soak the yellow split peas overnight. Rinse and bring to a slow boil until peas are starting to dissolve, adding 1 cup chopped onion and 4 garlic cloves 1 teaspoon turmeric powder or kunir, together with 2 large soup bouillon cubes and some chopped fresh carrots and tomtoes, red bell peppers along the way. When the peas have almost melted, you may need to add some water if it has thickened too much. In a dry pan fry 1 tablespoon of whole cumin seeds until fragrant and lightly toasted. Add some oil and 1 teaspoon of curry powder. Then ladle 2 soup ladles of soup into the pan, swish around so the ingredients mix and add to the put stirring well. Finish by seasoning with additional salt and pepper. Top with fried onions and chopped greens, parsley cilantro green onions. Serve with fresh cooked white rice and a few sprinkles of these yummiest taco chips that add a zing to the soup.
