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.
This 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!
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 coriander 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
- Wash the dried pigeon peas and soak in cold water for about 1-2 hours.
- Strain and rinse and place in a saucepan (3.1 L). Add 5 cups cold water.
- Bring to a boil. Once boiling, reduce heat to low and simmer (covered) for 15 minutes.
- Add tomatoes and continue to simmer (covered) for another 15 minutes.
- The pigeon peas should be soft and cooked by now. If not, continue to simmer for a little longer.
- Let cool slightly and using a blender (I use an immersion blender), purée until homogeneous. Return soup back to the saucepan.
- 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.
- Stir in the orange juice (and pulp if using) and remove from heat.
- Stir in coriander (or use as a granish). Serve!
conifères & feuillus 
Annika, I made this today and its SO refreshing and delicious!! Made it in the instant pot and going to reblog!!
Thank you for a super yummy soup!
This soup looks so delicious – love it! 🙂
Sounds very tasty, although I’ve never hear of split pigeon peas before. 😊
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!
The idea of adding oranges to soup is new to me, but it sounds lovely!
I know, it’s not the most popular thing to do… but try it out, you will be pleasantly surprised!
Can not wait to try this. Lovely pictures!!
It’s so easy, Archana. And I am sure you already have some toor dal in your pantry at the moment! Thank you!
It looks like a refreshing soup and it’s packed full of vitamin c. Good share Annika. 🙂
Thank you… us Canadians could all use more vitamin C these days.
I love soups like these and with the addition of orange, sounds so delicious. The photos are beautiful 🙂
Thank you Myra!
Orange is such a great addition to soups. I usually add it to tomato soups, but love the idea of combining it with split peas. 🙂
This is the only soup that I add orange to but you are right, it would be really good in many other soups as well.
Aaaaah. ❤
Interesting twist – am going to try this!
Let me know how it turns out. This is my most asked for recipe. When I give it, friends are always surprised to see how easy it is.
Sure…will do! Cheers for the new year!