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Sunday, May 4, 2008

Pigeon Peas Soup


The pigeon pea (Cajanus cajan, syn. Cajanus indicus) is a member of the family Fabaceae. Other common names are arhar (Bengali), red gram, toovar/toor (Hindi/Gujarati/Marathi/Punjabi), toovaram paruppu ( Tamil),togari (Kannada), Kandi (Telugu), gandul, guandul, Congo pea, Gungo pea, Gunga pea, and no-eye pea.

(source: Wikipedia)


  • 1 1/2 c. cooked and sieved pigeon peas.
  • 1 tbsp. cornstarch or arrowroot
  • 3/4 c. stock (chicken or beef)
  • 3/4 c. Milk
  • salt and pepper to taste


  1. Add stock to peas and bring to the boil.
  2. Meanwhile, mix milk and cornstarch and add to peas; add salt and pepper and continue to boil for a few minutes.

1 comment:

2sweetnsaxy said...

I'm glad I looked at the recipe. I was thinking the meat in the pot was pigeon. :-D