Traditional South Indian Split Pigeon Pea Soup Food

TOOR DAL (SPLIT YELLOW PIGEON PEAS)

Steps:

• Prepare the dal: Soak the pigeon peas in a large bowl of warm water for about 1 hour. (They will have swelled a little.) Thoroughly rinse the soaked pigeon peas with fresh water, then tip the drained pigeon peas into a pot.
• Add tomatoes, turmeric, salt and 5 cups water, and bring to a boil over high. Reduce the heat to medium and simmer until very tender, 25 to 30 minutes.
• Use an immersion blender to purée some of the dal, leaving some intact and getting some very smooth, or whisk vigorously to break up some of the soft dal. Stir in the peanuts and continue to simmer, stirring occasionally, until the dal is very tender, about 30 minutes. Taste and adjust with salt. If the dal has become too thick for your liking, stir in a splash of water.
• Prepare the tempering: In a small saucepan over medium heat, warm the ghee. When hot, carefully add all of the tempering ingredients (the mustard seeds will sputter!) and swirl the pan until you can smell all the toasted spices, about 30 seconds. Pour everything over the hot dal.

TRADITIONAL SOUTH INDIAN SPLIT PIGEON PEA SOUP

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.

PIGEON-PEA SOUP

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.

COLD INDIAN SPLIT PEA SOUP

Steps:

• Pick over the peas to remove any grit & then wash and drain them.
• Place the drained peas in a large saucepan with water and turmeric. Bring to a boil.
• Reduce heat and cover. Simmer for 90 minutes or until peas are tender. Remove from heat.
• Put peas & liquid into a blender or food processor (prefer to use a hand blender in the pot). Add the lemon juice, cumin, coriander, chili, salt and pepper. Blend until smooth.
• Transfer to a serving bowl and refrigerate until cool.
• Garnish with a swirl of yogurt.