SOUP - 10

                                       
                                      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.