Hearty Pigeon Pea Soup

By: Esther Vasa

Soaked pigeon peas preferably sprouted – 1 cup
Onions or scallions diced – 1
Tomatoes diced – 2
Red chili powder – 1/8th tsp
Cumin powder – 1/8th tsp
Extra Virgin Olive Oil – 1tbsp
Mustard seeds – 1/4th tsp
Curry Leaves – 1 sprig
Garlic – 5 cloves crushed
Turmeric – 1/8th tsp
Sea salt – 1 tsp

In a skillet, put in one tablespoon of extra virgin olive oil. When it is heated, splutter some mustard seeds and put in the curry leaves cleaned and separated from the sprig. Add the crushed garlic cloves and do not let the garlic fry too much. Add the turmeric now. Add the diced onions/scallions and allow them to get soft. Now, it is time for the soaked/sprouted pigeon peas to fry for a little bit along with tomatoes. Garnish with chili powder, cumin powder and sea salt. When all the ingredients are well mixed, transfer into a crockpot and put 40 ounces of filtered water. Let the soup cook in the crockpot for 4 hours on medium. Good for diabetics too.

Preparation Time: About four hours

Serves: 5

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