I used yellow split peas "Idaho" from the Mistral, it does not require soaking. If you cook soup with chickpeas, then soak chickpeas overnight.

I cooked soup with the meat, so the pork is first boiled until soft in 2 liters of water (water you need to add a little more, taking into account the boiling). Then add the peas, 2 tsp salt and Bay leaf. Cook until tender peas.

While preparing the peas, you need to prepare the filling. In a frying pan, melt 1 tbsp of butter, add 0.5 tsp. of cumin, 2 minced garlic cloves, 3-4 tbsp coconut and 1 tbsp grated ginger. I had to use dry ginger, but fresh is preferable! I also added the Indian spice mixture "Panch Purna", but it is not a required component.

To put that dressing on low heat for a few minutes. To prepare the tomatoes. If you are using fresh tomatoes, you need to remove them from the skin and slice them to pieces. In the winter I prefer to use tomatoes in their own juice.

To svalivsheesya peas add tomatoes and 1 tbsp butter, simmer for 10 minutes. To the dressing add a spoonful of honey, spread the mixture into the soup, add black pepper. Warm the soup over low heat for another couple of minutes. Be sure to try the soup to taste and if needed add salt, pepper, sugar or lemon juice if needed. Remove the soup from the heat and allow to infuse for 15-20 minutes.