Aushak - no meat version

This was Aushak without meat.

I had two leeks in the refrigerator. Potato and leek soup was an option, but a bowl of rich creamy soup in the middle of summer? Then Aushak came in mind. Light dumplings with spiced split pea sauce with some fresh mint and yogurt sauce. It sounded right for summer. So I reviewed my Aushak -vegetarian version recipe. I made some changes like using chicken stock that I just had in hand and wanted to finish up, so it wasn't a vegetarian meal anymore.

But there was still no meat, and it tasted pretty good! I was happy with my new "Aushak - no meat version."

Aushak - no meat version
SERVES 2

1 tsp olive oil
2 leeks (white and light green part), finely sliced
a pinch of salt
a dash of cayenne pepper (option)
24 sheet wanton wrappers (12 per person)

1/2 cup split peas
1 1/2 cup low sodium chicken broth
1 small onion, minced
1 garlic clove, minced
2 tsp fresh graded ginger
1 tsp coriander
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cardamon
About 2 cup of crushed tomato (I processed a can (14oz) of diced tomato with a hand blender.)
black pepper and salt for taste

1/4 cup low-fat yoghurt
dash of garlic powder
1-2 tsp lemon juice
a pinch of sea salt

1 tbs chopped fresh mint

1. For dumpling, heat oil, medium-low heat, cook leek with salt and cayenne pepper (if used) with a cover and stir every 2 minutes about 8-10 minutes, or until they softened without browning. When split pea sauce and yoghurt sauce (Step 2 and 3 below) are ready, wrap round 1 tsp of cooked leek with a sheet of wanton wrapper, shaping like a triangle, sealing the edge of each dumpling tight with a little water on finger. Make total 24. Boil water in a large pot and stair in dumplings, cook 2-3 min over high heat.

2. For split pea sauce, bring chicken broth to boil, stir in split peas, heat low, cover, cook until peas become very tender, about 20 minutes. In another pan, cook onion 2-3 minutes, stir in garlic, ginger and spices and cook for 1 minute, stir in crushed tomato and the cooked split pea and simmer 10 min. Adjust taste with black pepper and salt. (more or less salt is already in broth and tomato so I usually don't add salt)

3. For yoghurt sauce, mix yoghurt, garlic powder, lemon juice and sea salt.

4. Serve the cooked dumplings immediately, topped with the split pea sauce and yoghurt sauce. Garnish with fresh mint.