Jul 7, 2009

Pigeon Pea/Lentil Soup version 1 aka Dali Thoy

Another konkani staple, in my opinion. There are different ways to make this soup so if you end up buying a pound of Pigeon peas to try this one out, don't worry!

note: Pigeon peas look like split yellow peas, but they are not the same. Make sure you buy the right lentil.

Serves: 1-2

Pigeon Pea - 1/2 cup, soaked in water overnight
Mustard seeds - 1 tspn
Dried Red Chilli - 1
Vegetable Oil- 1 tspn
Curry leaves - about 5
Asafoetida - 1/4 tspn (literally a pinch) (optional)
Coriander (fresh) leaves- for garnish (optional; I didn't have any when I made it this time)
Salt to taste


1. Cook the lentils until well done. I use a pressure cooker, but you could just slow cook it for hours (I'm overestimating!). This is why soaking it overnight will help a ton.

2. If possible, mash the lentils when they are well done. Add water to desired consitency. I like mine liquidy. My brother prefers his thick. So add water accordingly. Add salt. Let it slowly simmer on low heat.

3. On the side in a small wok (teeny tiny wok, can also use a pan. you just want to really season the oil) heat up the oil. To this add the mustard seeds and dried red chilli (if u dare, cut this in half, I don't reccommend this) and wait for the seeds to pop all over the place. At this point add the asafoetida and curry leaves. I would recommend adding the leaves and getting your hand out of the way. Sometimes the hot oil that's splashing hits the open flame and little bursts of fire can happen. dont panic and don't worry, just stand back.

4. Before everything burns, add this very hot delicious spicy oil to the simmering lentil solution. Its going to sputter and crackle and hiss, but that's good.

5. DONE! Serve hot over freshly cooked basmati rice and some upkari or pathrodo, and yoghurt.

Note: You could use those yellow split peas or split green peas (dried) and try this out. My dad said it was a great substitute for lentils when he couldn't find lentils.

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