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Carrot-Pigeon Peas Soup

What you need: 

2 cups split pigeon peas (lentils), washed
3 carrots, sliced
1 med. onion, thinly sliced
2 med. tomatoes, sliced
2 garlic cloves, crushed
1/4 teaspoon turmeric powder
1/4 teaspoon cumin seeds
1- 2 sprigs of cilantro
2 tablespoons oil
2 cups water
salt to taste
optional : green chilies and or paprika, curry powder

What you do: 

In a skillet, add oil. When oil is hot add cumin seeds following onion and garlic. Saute till onions are golden brown.
Add tomatoes, cilantro and saute till oil separates. Add turmeric. This is a good time to add green chilies and paprika, if any.
Pour the above mixture in a pressure cooker. Add carrots, slit pigeon peas, water. Close lid, and pressure cook for 20 mins on medium-high flame.
Allow to cool. Open and lightly mash the carrots. Garnish with cilantro and serve hot.
Can be accompanied with spring onion rice.

Preparation Time: 
30 mins
Cooking Time: 
Servings: 
2
Recipe Category: 

SO HOW'D IT GO?

Just a note- pigeon peas (AKA gandules) are not the same as lentils.  It looks to me like the recipe is implying that they're interchangable, and they're very different.  Gandules are used a lot in Carribbean/Latin cooking, whereas I don't think lentils are.  Both are good, though.  Just keep in mind that the recipe will be very different depending on which you use.

toor dal is the mature, split dry form of gandules (like split peas to green peas).

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Just a note- pigeon peas (AKA gandules) are not the same as lentils.  It looks to me like the recipe is implying that they're interchangable, and they're very different.  Gandules are used a lot in Carribbean/Latin cooking, whereas I don't think lentils are.  Both are good, though.  Just keep in mind that the recipe will be very different depending on which you use.

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