Dried green peas soup with crispy thin chick pea flour noodles
- 1 ½ cups dried green peas
- 2 jalapeno or serrano chilies, finely minced
- 1 ½ inch piece of ginger, finely minced
- 2 sprigs of mint
- 1 teaspoon turmeric
- 1 teaspoon dhana-jeeru (spice blend of ground coriander and cumin)
- 2 teaspoons salt or to taste
- 2 teaspoons sugar or 1 tablespoon jaggery (optional)
- Juice of one lemon
- 3 tablespoons chopped cilantro, for garnish
- 1 cup thin sev (crispy chickpea flour noodles), for serving
- ½ cup tamarind-date chutney, for serving
- ½ cup cilantro chutney, for serving
- ¼ cup garlic chutney, for serving
- Water as needed
For tempering (Vaghar):
- 3 tablespoons olive or canola oil
- 1 teaspoon cumin seeds
- ½ teaspoon mustard seeds
- 3 garlic cloves, finely minced
- 1 medium sized red onion, finely diced (reserve half for serving)
- ¼ teaspoon chili powder
- ½ teaspoon garam masala.
- Pick through peas to remove any impurities and soak them in 3 cups of water for 6 to 8 hours or overnight.
- Remove excess water to keep just enough water to cover peas. Cook in a medium sized Dutch oven or soup pot with cover on medium heat until peas are tender, about 45 minutes. Peas also be cooked in a pressure cooker according to manufacture direction and then transferred to a Dutch oven or soup pot.
- Uncover Dutch oven or soup pot, add mint sprigs, green chilies, ginger, turmeric, dhana-jeeru, salt and sugar or jaggery. Let it simmer while you prepare vaghar.
- In a small heavy bottomed sauce pan, heat oil until shimmers, 2 to 3 minutes. Add cumin and mustard seeds and let them sizzle. Add garlic and sauté it for 30 seconds. Add half of chopped onion, garam masala, and chili powder and sauté them until onion is light golden brown. Pour over simmering peas (usal). Stir the peas to blend with spices. Let peas simmer for 10-12 minutes. Add lemon juice and let it simmer for 5 more minutes. If usal is too thick add some water. Remove mint sprigs. Garnish with cilantro.
- To serve: Pour hot usal in a soup bowl, spread about ¼ cup of sev on top. Top with tamarind-date chutney, cilantro chutney and garlic chutney. Garnish with about teaspoon of chopped red onion. Recipe can be served as an appetizer or lunch.