Sunday 9 September 2012

SOUP - 10

                                      CHILLED PIGEON PEA SOUP
Arhar dal (pigeon peas)                          50gms
Stalk (vegetable / chicken)                      1ltr
Onions                                                   50gms
Tomatoes                                               50gms
Salt                                                         to taste
Turmeric                                                 1gm
Garlic                                                      4cloves
Ginger                                                     5gms
Coriander stalk                                        5nos
Red chili powder                                     a pinch
Bay leaf                                                   1nos
Peppercorns (crushed)                             2nos
Mint leaves                                              5gms
Lime juice                                                10ml
Roasted cumin (crushed)                         2gm
Lemon slice                                             4nos
Wash and soak the pulses for about 2 hours. Discard water. Pressure cook the pulses along with stalk, chopped onions, tomatoes, turmeric, chopped ginger and garlic, coriander stalk, chili powder and bay leaf till the pulses are done and well mashed. Strain the liquid and discard the left over. Season the liquid with salt, pepper. Add lime juice, chill it for an hour.

 Serve garnished with finely shredded mint leaves, roasted cumin powder and lemon slice.

Sufficient for 4 people.

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