Aug 22, 2009

Pigeon Pea Soup Version 2 aka Varn

I like this version more than the previous one. I could eat this everyday. This is extremely simple to make and has very subtle flavoring. Pair it up with white rice and a spicy side dish, and you're set.

Serves 2 - 3

Pigeon Pea - 3/4 cup (soaked overnight in water)
salt to taste
cumin powder - 2
Turmeric powder - 1/4 tspn-1/2 tspn
ghee (optional; oil or butter is not a substitute in this case) - 1/2 tbspn


1. Boil pigeon peas in water until mashable consistency.

2. Mash and add water until desired consistency is reached. I like mine semi-liquidy so I can enjoy it on rice.

3. To this add the turmeric, cumin powder, salt, and ghee. Mix well and bring to a boil on the stove.

4. Serve over hot white rice and that's it!

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