Sinki Soup
A sour, earthy soup made from underground-fermented radish taproot, cooked with split peas and mustard oil tempering.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 130 kcal
Equipment
- •Heavy pot
Nutrition
Per serving, approximate
- Calories
- 130 kcal
- fat
- 4 g
- carbs
- 16 g
- fibre
- 4 g
- protein
- 6 g
- calories
- 130 kcal
Instructions
- 1
Drain the soaked split peas. Boil them in 500ml water for about 10 minutes until half-cooked.
- 2
Heat mustard oil in a separate pot. Sizzle the dried red chilli in the hot oil.
- 3
Add onion, garlic and ginger. Fry gently until fragrant.
- 4
Add tomato and turmeric. Cook until softened.
- 5
Stir in the shredded sinki (fermented radish). Cook for 3 minutes to release its aroma.
- 6
Add the boiling split peas along with their cooking water.
- 7
Simmer for 15 minutes until the peas are fully tender.
- 8
Season with salt and simmer for 2 more minutes before serving.
Chef's tips
Rinse the sinki briefly if it tastes overly sharp. Otherwise, its natural sourness carries the whole dish.
Ingredient substitutions
- sinki → gundruk as a fermented substitute with a milder flavour
Storage
Keeps refrigerated for 2 days in a sealed container.
Reheating
Warm on low heat, stirring occasionally.
Common mistakes to avoid
- •Adding sinki too early and overcooking it, which dulls its tang.
Serving suggestions
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