Carrot-Pigeon Peas Soup
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
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.