Telugu-style Gungo Peas Soup

Ingredients

In the Telugu adaptation of Gungo Peas Soup, we incorporate traditional Telugu spices and flavors to enhance the dish. The original Jamaican recipe is typically milder in terms of spice level, while the Telugu version adds a kick of heat with the use of red chili powder and green chilies. Additionally, Telugu cuisine often includes tamarind for a tangy flavor, which is not commonly found in the original Jamaican recipe. We alse have the original recipe for Gungo Peas Soup, so you can check it out.

• 1 cup (200g) gungo peas, soaked overnight 1 cup (200g) gungo peas, soaked overnight
• 2 tablespoons oil 2 tablespoons oil
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, chopped 2 tomatoes, chopped
• 2 green chilies, slit 2 green chilies, slit
• 1 teaspoon ginger-garlic paste 1 teaspoon ginger-garlic paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• Salt to taste Salt to taste
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 tablespoon tamarind pulp 1 tablespoon tamarind pulp
• Fresh coriander leaves for garnish Fresh coriander leaves for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 26g, 5g
• Protein: 7g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Heat oil in a large pot over medium heat. Add mustard seeds and cumin seeds. Allow them to splutter.
2. 2.
   Add chopped onions and sauté until golden brown.
3. 3.
   Stir in ginger-garlic paste and green chilies. Cook for a minute.
4. 4.
   Add tomatoes and cook until they turn soft and mushy.
5. 5.
   Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well.
6. 6.
   Drain the soaked gungo peas and add them to the pot. Stir to coat the peas with the spice mixture.
7. 7.
   Pour in the vegetable broth and tamarind pulp. Bring the soup to a boil, then reduce the heat and simmer for 30-40 minutes or until the peas are tender.
8. 8.
   Adjust the seasoning if needed.
9. 9.
   Garnish with fresh coriander leaves before serving.

Treat your ingredients with care...

• Gungo peas — Soaking the peas overnight helps in reducing the cooking time and ensures they become tender.
• Tamarind pulp — If you don't have tamarind pulp, you can substitute it with lemon juice for a tangy flavor.

Tips & Tricks

• For a creamier texture, you can blend a portion of the soup before serving.
• Adjust the spice level according to your preference by adding more or fewer green chilies and red chili powder.
• Serve the soup hot with a side of steamed rice or crusty bread for a complete meal.

Serving advice

Serve the Telugu-style Gungo Peas Soup hot in individual bowls. Garnish with fresh coriander leaves for added freshness and aroma. Accompany it with a side of steamed rice or enjoy it with warm crusty bread.

Presentation advice

To enhance the presentation, drizzle a swirl of coconut milk on top of the soup before garnishing with coriander leaves. This adds a touch of creaminess and visual appeal to the dish.