½cupsplit pigeon pea or toor dalrinsed and drained
¾cupcoconut milk or ½ cup sour cream
¾tablespoonlemon juice or 1½ tablespoons tamarind pulp
½teaspoonred chili powderoptional
For spice bag:
In a hot stainless steel pot, add the peas, rice, and three cups of water. Let it come to a boil, and then simmer covered.
Make a spice bag with muslin or cheese cloth, then put the whole spices (coriander seeds, cumin seeds, bay leaf, cloves, green cardamoms, and black peppercorns) in it. Tie it up well, and add it to the simmering pot.
Simmer the soup (covered) until the peas are half cooked. Add more water, if required.
Remove the spice bag from the pan.
Stir in the ginger, garlic, onion, carrot, potato, turmeric, red chili powder, and salt.
Let the soup continue to simmer covered until the peas and veggies are cooked well.
Keeping the heat low, stir in the coconut milk, and mix well.
Bring the soup to a boil, then add the lemon juice.