Traditional South Indian Split Pigeon Pea Soup Recipes

TRADITIONAL SOUTH INDIAN SPLIT PIGEON PEA SOUP

Traditional South Indian Split Pigeon Pea Soup image

Number Of Ingredients 16

Ingredients

1/4 cup dried split pigeon peas (toor dal), sorted and washed in 3 to 4 changes of water
3 tablespoons Tamarind Paste or store-bought
3 tablespoons Tamarind Paste (see recipe)
5 to 6 cups water
1 tablespoon minced peeled fresh ginger
1 fresh green chili pepper, such as serrano, minced with seeds
1/4 teaspoon ground turmeric
1/2 teaspoon salt, or to taste
1 large tomato, finely chopped
1/8 teaspoon ground asafoetida
2 teaspoons peanut oil or melted ghee
2 whole dried red chili peppers, such as chile de arbol
1 teaspoon black mustard seeds
1/2 teaspoon cumin seeds
1 tablespoon minced fresh curry leaves
1/4 cup finely chopped fresh cilantro, including soft stems

Steps:

1. Soak the dal in 1 cup water until it absorbs the water and softens slightly, about 30 minutes. Meanwhile, prepare the tamarind paste. Then, transfer the dal to a medium saucepan, add the ginger, green chili pepper, turmeric, salt and another cup of water, and bring to a boil over high heat. Reduce the heat to medium-low and simmer, watching carefully and stirring, until the dal is very soft, about 30 minutes.2. In another saucepan, mix together the tomatoes, tamarind, asafoetida, and the remaining water and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan and simmer until the tomatoes are soft, about 5 minutes. Add the cooked dal mixture, adding more water if you prefer a thinner soup, and bring to a boil once again. Transfer to a serving bowl.3. Heat the oil (or ghee) in a small saucepan over medium-high heat and add the red chili peppers and the mustard and cumin seeds they should splutter upon contact with the hot oil, so cover the pan until the spluttering subsides. Add the curry leaves and cilantro and stir 1 minute. Transfer to the soup. Mix well and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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