Sep 26, 2009
Pigeon Pea Soup version 3
Yep, you have that bag of pigeon pea that you bought and you don't know what to do with it.
Here is version 3 (vers 1 and vers 2)
1/2 cup of pigeon pea, soaked overnight and cooked to a mashable consistency with 1/2 a serrano (can omit the serrano)
2-3 cloves of garlic, roughly minced
1 dried red chilli pepper
1 tbspn veg. oil
salt to taste
a pinch of turmeric
1. Mash the pigeon peas, add salt and turmeric powder and mix.
2. On the side in a pan heat up some oil and add the dried red pepper and garlic and let it cook on high until the garlic browns. Add this hot oil, infused with the essence and spice from garlic and chilli pepper, into the pigeon pea mixture. Mix and let it come to a boil and you're done.
Goes well with basmati rice and yoghurt and bajjes.