Ingredients

Green peas 1 lb.

Onion 1 medium

Ginger 2 inch piece.

Garlic 8-10 cloves

Green chillies 2 large ones.

Ghee or oil 3 tbsps.

Cumin seeds ½ tsp.

Bay leaves 2 nos.

Cream or tomato puree ¼ cup

Salt to taste

Preparation

  1. Peel(You can use frozen instead) and boil the green peas. Blend in a blender to make a fine puree.

  2. Peel and finely chop onion. Peel ginger and garlic and grind with deseeded green chilies to make a paste.

  3. Heat ghee or oil in a heavy bottom pan, add cumin seeds and bay leaves, stir-fry for half a minute. Add chopped onion and sauté till onion turns light pink. Add ginger, garlic and green chili paste. Sauté for a while.

  4. Add green peas puree, cook for five minutes, stirring continuously. Add three cups of water and bring to a boil.

  5. Season with salt and stir. Remove bay leaves and discard. Reduce heat and cook for five minutes stirring to prevent sticking. This soup is of thick consistency, however you may adjust it to your liking, by varying the amount of water used.

  6. Serve hot garnished with a swirl of cream or tomato puree.

  7. Perfect first course for any meal along with a nice tossed salad.