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
PREPARATION:
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.