Serves: 4
Total Calories: 207

2 1/2 cups fresh or thawed frozen peas
6 to 7 cups water
1 cup plain yogurt, any kind
1 teaspoon cornstarch
1 small coarsely chopped onion
1 to 2 fresh green chili pepper, such as serrano, stemmed
4 quarter-size sliced peeled fresh ginger
1 clove fresh garlic (large), peeled
1 to 2 tablespoon peanut oil
1 tablespoon ground coriander
1 teaspoon ground cumin
1 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper

1. Place the peas and 2 cups water in a medium saucepan and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the peas are tender, about 20 minutes. Let cool, then transfer along with the water to a blender or food processor and process until smooth. Transfer to a bowl.

2. In the same blender, blend together the yogurt, cornstarch and another cup of water. Transfer to a bowl and set aside. Then process together the onion, green chile peppers, ginger, and garlic until smooth.

3. Heat the oil in a large nonstick wok or saucepan over medium heat, add the processed onion-garlic mixture and cook, stirring, until golden, about 5 minutes. Add the coriander and cumin, then add the pureed peas, salt, and the remaining 3 cups water and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer about 10 minutes.

4. Mix in the pureed yogurt, raise the heat to medium-high, and boil until the soup is smooth, about 3 minutes. Transfer to a serving bowl, garnish with the black pepper, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 207
Calories from Fat: 36

More Recipes from the 1000 Indian Recipes Cookbook:
* Soups
Cabbage Soup with Vegetables
Carrot-Ginger Soup
Cashew Corn Soup in Chicken Broth
Chicken Soup with Chayote Squash
Chicken Soup with Cream-Style Corn and Green Chili Peppers
Chicken Soup with Ginger and Coconut Milk
Chickpea Soup with Chicken Broth
Chilled Chickpea Soup
Chilled Potato Soup
Chilled Roasted Vegetable Soup
Chunky South Indian Tomato Soup
Classic South Indian Ginger Soup
Creamy Almond-Poppy Seed Soup
Creamy Tomato Soup
Curried Green Pea Soup
Fast Black Bean Soup, Indian Style
Fragrant Yogurt Soup
Goan Caldo-Verde Soup with Cauliflower
Goan Shrimp Soup
Mulligatawny Soup
Mysore Coconut Soup
Puréed Mushroom Soup with Yogurt
Puréed Pumpkin Soup
Puréed Spinach Soup
Quick Black Chickpea Soup with Cumin Seeds
Quick Lentil, Barley and Vegetable Soup
Quick Puréed Root Vegetable Soup
Quick Sindhi Split Pigeon Pea Soup with Tamarind
South Indian Buttermilk Soup
South Indian Lemon Soup with Mung Beans
South Indian Tamarind Soup
Spicy Chicken Broth
Spicy Lamb Broth
Spicy Shrimp with Coconut Milk and Tomato
Spicy South Indian Vegetable Soup with Tamarind
Spinach Yogurt Soup
Tomato Soup with Fresh Curry Leaves
Tomato Soup with Sautéed Vegetables
Tomato Soup with Yellow Mung Beans
Traditional South Indian Split Pigeon Pea Soup
Vegetable Soup with Yogurt and Coconut
Vegetarian Broth
Yellow Mung Beans and Spinach Soup with Sizzling Cumin Oil
Yogurt Soup with Flame-Roasted Eggplant