Pigeon pea soup recipe

INGREDIENTS:

1. Salt - as needed.
2. -----------------------------
3. --- To Grind --
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5. Soaked Pigeon pea - 1/2 cup
6. Dry chili - 4
7. Cumin seed - 1/2 teaspoon (tsp.)
8. Shallot (sambar onion) - 5 count
9. Tamarind water - 2 cup
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11. -- For tempering --
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13. Mustard seed - 1/2 teaspoon (tsp.)
14. Chopped Shallot (sambar onion) - 5 count
15. Oil - 2 teaspoon (tsp.)

PREPARATION:

1. Grind soaked pigeon pea, dry chili, cumin seeds into to a paste. Now add shallot (sambar onion) and grind . Now add tamarind water and mix well
2. Now cook the ground pigeon pea batter, salt, little water and cook it.
3. In the mean time heat oil. add mustard seeds, chopped shallot (sambar onion) and sauté until the onion become translucent (golden brown). Now add this to the boiling soup mix well and serve.

NOTES:

1. Goes well with white rice.
2. If you prepare for idli you can grind coconut and add as well. To this you can add spinach and other greens