Soupy Split Pigeon Peas With Jaggery Recipes
PIGEON-PEA SOUP
Categories Soup/Stew Garlic Pepper Pork Vegetable Lunch Sausage Hot Pepper Butternut Squash Spring Plantain Jalapeño Cilantro Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 18
Steps:
- Simmer peas, ham, water, and broth in a 4-quart heavy pot, uncovered, 30 minutes. Make sofrito while peas simmer: Cook jalapeño, bell pepper, ají dulce chiles, onion, and garlic in oil in a skillet over moderate heat, stirring occasionally, until softened. Add cilantro, tomato, and thyme and cook, stirring occasionally, until thickened, about 4 minutes. Season sofrito with salt and pepper.
- Simmer and season stew:
- Stir sofrito and squash into pea mixture and simmer, uncovered, stirring occasionally, until squash is tender and liquid is reduced by half, about 30 minutes. Mash garlic clove and cilantro to a paste with a mortar and pestle, then season with salt and pepper and add to stew. Grate plantain on large holes of a grater directly into stew and season stew with salt and pepper.
SOUPY SPLIT PIGEON PEAS WITH JAGGERY
Number Of Ingredients 15
Steps:
- 1. Prepare the masala, then place the dal, water, and curry leaves in a pressure cooker. Secure the lid and cook over high heat until the regulator indicated high pressure, then cook 30 seconds more. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid. Let cool, then blend in the pot with a hand-held immersion mixer or transfer to a blender and purée, then return it to the pressure cooker.2. In a small bowl, combine the curry powder, turmeric, cayenne pepper, and salt. Reserve 1 teaspoon of the mixture and add the rest to the processed dal. Mix in the lime juice and jaggery.3. To make the tarka, heat the oil in a small saucepan over medium-high heat and add the mustard, cumin, and fenugreek seeds they should sizzle upon contact with the hot oil. Remove the pan from the heat and add the reserved 1 teaspoon curry powder mixture and the asafoetida. Immediately add the tarka to the dal and mix well. Transfer to a serving bowl, mix in the cilantro, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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