“Fall is almost upon us, which means it’s time to eat hot things for lunch and avoid all outdoor elements as much as humanly possible 😉 ” as one of my colleagues rightly said!
Every year from the onset of Fall to the onset of spring season, we have soup swap at work — wherein every Monday we exchange 2 mason jars of soups with other people participating.
The “rules” of soup swap are pretty simple:
🙂 On Sunday (or the weekend), everyone participating makes soup.
🙂 Every Monday, everyone brings in two mason jars (standard 2-cup size) of said soup.
🙂 At lunchtime, we gather with our soup jars, and trade them for two other jars.
It’s a fun activity as well as gives me a chance to try out some awesome soup recipes! Added bonus, I don’t have to worry about my lunch for at least 3-4 days!! 🙂 [which means, I can avoid the winds, cold and snow on at least those days..aha! joy 😉 ]
This was the soup that I tried out for participating in the soup swap this year and it turned out pretty awesome! It’s meatless, vegan and dairy free!
Native: The recipe for this is adapted from the “daal fry” recipe that we make in India! Just some small tweaks to make it into a soup! 😉
Hope you enjoy it!
Pigeon Peas Soup
- 3/4 cup Pigeon Pea lentils
- 2 1/2 cups of Water for pressure cookin the lentils
- 1 medium sized Onion, ﬁnely chopped
- 1 medium sized Tomato, finely chopped
- 2 Jalapenos, slit or chopped
- 1 teaspoon Garlic, crushed
- 1 teaspoon Cumin seeds
- 1/2 teaspoon Turmeric powder
- 1/2 teaspoon Red chili powder
- 2 tablespoon Ghee or Unsalted butter + additional 1 tablespoon
- 1 teaspoon Lemon juice
- 2 tablespoons Chopped Coriander leaves
- Salt as required
- Pressure cook lentils with a pinch of turmeric in 2.5 cups of water.
- Mash the lentils lightly with a wired whisk or with a spoon and keep aside.
- In a pan heat oil or ghee or unsalted butter.
- Add the onions and crushed garlic and fry till they become transparent or light brown.
- Add salt and red chili powder.
- Add the tomatoes and cook till they soften and you see oil releasing from the sides.
- Now add the mashed lentils. Stir well. Add additional water if required.
- Stir and simmer the dal for 4-5 minutes more or till you get a smooth and slightly thick consistency.
- You can adjust the amount of water you want.
- ln a small pan, heat the remaining 1 tbsp ghee and add cumin seeds to it. Fry them till you hear the crackling sound and keep it aside
- 11.Add lemon juice if you want, at this stage and stir well.
- 12.To serve, ﬁll the soup in a bowl, top with the cumin seeds and garnish with jalapenos and coriander leaves.