Directions

You need to soak your yellow split peas prior to making this soup. If you have time soak them overnight otherwise allow at least an 1 hour is enough. More you soak it, easier and less time it takes to cook them.
You need to soak your yellow split peas prior to making this soup. If you have time soak them overnight otherwise allow at least an 1 hour is enough. More you soak it, easier and less time it takes to cook them.
Heat oil in a large pan, sauté onion, green chili, tomato and curry leaves for 2 minutes. Add garlic and ginger sauté till aromatic. Stir in mustard, fennel, fenugreek seeds and curry, cumin and coriander powder sauté for few more minutes.
Add yellow split peas, soup cube, water, milk, yoghurt and turmeric powder, stir well, close the lid and cook for 20-30 minutes till split peas are soft.
While the soup is cooking, make the shallots:On a plate, mix the flour with the salt and pepper. Then, add the shallots to the flour mixture and toss to coat the shallots with the flour. Line a small plate with paper towel and have it nearby. Then, in a small frying pan, heat the oil over medium high heat. Test to make sure the oil is hot enough by adding a shallot and seeing if it sizzles. When the oil is ready, add all of the shallots. Cook for about 3-4 minutes, while shaking the pan to cook evenly (but do not disturb the shallots too much). Do this until they start to become brown (not too dark, because you don't want them to burn - this can happen quickly). Remove and set them on the plate with the paper towel.
Turn off heat, add salt and spinach and stir well. Sprinkle lemon juice to your taste preference and serve in soup bowls. If want you can puree the soup, sometimes we take half out and blend one-half, this way you still have some texture
Add the crispy shallots on top of your soup, add more coconut as dessired