1/2 c Split Yellow Pigeon Peas
1/8 t Turmeric Powder
2 3/4 c Water
2 ts Oil
MMMMM---------------------------SPICES--------------------------------
1 ts Salt
1 ts Sambar Marsala powder
1/4 ts Yellow mustard seed
3 ea Curry leaves
1/8 ts Fenugreek seeds
1/4 ts Cumin seed
1 ea Dry red chili
1 ts Coriander powder
1/8 ts Red chili powder (Indian)
1/8 ts Tamarind paste (dissolved
- in 1/2 c water-paste and
- the water goes into lentils)
MMMMM--------------------VEGETABLES (TESTING)-------------------------
1/2 c Diced potatoes
1 sm Tomato, diced
1/8 c Celery sliced
1/8 c Carrots sliced
1/8 c Cut green beans
1/2 c Sliced onion
**Can cook on stove top - bring to boil, turn down, simmer 25 minutes.
Using 1 1/2 quart slow cooker 3 hours on high.
Rinse lentils in water.
Place 2 3/4 cup of water into slow cooker. Stir in lentils and
turmeric powder. Set slow cooker on high. Let cook for 7 to 8 hours
until lentils are almost mush.
NOTE: Cooking the lentils until done to almost a mush can be done in
pressure cooker, or on top of stove. This experiment with the slow
cooker is a test.
Spices: Heat oil in a small pan, then add the spices and saute until
seeds finish popping. Add the sliced onion, tomato and veggies. Saute
for a few minutes and add it to the cooked lentils.
Add vegetables and spice mixture to the lentils, add another cup or
more of water to make soup thiner, cover, continue cooking until
vegetables are done (2 hours in crockpot)
This amount of veggies was an experiment - you can add more or less.
You can use just one veggie or use a mixture. Do not use cabbage.
NOTE: This was a close version of the soup I was trying to copy. I
will certainly play with this to add different veggies and how thick
or think to make the broth.
