citrusy split pigeon pea soup

Happy New Year! 2017 has arrived! After all that cooking and baking and over-indulgence, are you craving some simple nourishment? Me too. And I’ve got the perfect recipe to take care of that!

Of all the soups that I have ever served to guests, this one shines as a favourite.  Plus, it’s so simple to make. Not counting the spices, there are only 3 ingredients: split yellow pigeon peas, tomatoes and oranges. The result is a delicious soup balanced equally with just enough spice and just enough citrusy flavour.

split pigeon pea and orange soup | conifères & feuillusThis soup is derived from the traditional Gujarati staple, toor dal, that I grew up eating. In this Westernized version, I omit the tempering and replace the lemon and jaggery with orange juice. It’s so delicious, you will never believe how healthy it is!

split pigeon pea and orange soup | conifères & feuillussplit pigeion peas and oranges | conifères & feuillussplit pigeon pea and orange soup | conifères & feuillus

Citrusy Split Pigeon Pea Soup

(6-8 servings)

  • 1 cup dried split yellow pigeon peas
  • 325 g (about 3-4 roma) tomatoes, coarsely chopped
  • 3 tsp salt
  • 2 tsp cumin powder
  • 2 tsp corinader powder
  • 1/2 tsp turmeric powder
  • 1/4 tsp red chili powder or 1/2 small fresh green chili, minced
  • juice of 3 navel oranges (about 1 1/2 cups juice)
  • pulp of 3 navel oranges (optional)
  • 2 tbsp fresh coriander, finely chopped
  1. Wash the dried peas and soak in warm water for about 1-2 hours.
  2. Strain and rinse and place in a saucepan (3.1 L). Add 5 cups cold water.
  3. Bring to a boil. Once boiling, reduce heat to low and simmer (covered) for 30 minutes.
  4. Add tomatoes and continue to simmer (covered) for another 15 minutes.
  5. The peas should be soft and cooked by now. If not, continue to simmer for a little longer.
  6. Let cool slightly and using a blender (I use an immersion blender), purée until homogeneous. Return soup back to the saucepan.
  7. Add the salt and all spices and simmer for about 10 minutes. If soup seems too thick, add some water. If soup seems too thin, then simmer on low heat to thicken it up. But keep in mind the orange juice will be added at the next step and this will further thin out the soup.
  8. Stir in the orange juice (and pulp if using) and remove from heat.
  9. Stir in coriander (or use as a granish). Serve!
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18 thoughts on “citrusy split pigeon pea soup

    1. You’ll find with with all the other dried beans and pulses in your local grocery store… if not, try an Indian grocery store. They are called ‘toor dal’ in Hindi. They are amazingly good and good for you!

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