tamarind paste (dissolved in 1/3 cup of hot water)
6 curry leaves
chopped coriander leaves
pepper & salt
Please note that all spoonful measures are flush spoonfuls.
Boil yellow peas in four
cups of water until tender. Remove from pan and set aside. Add
water little by little if not enough so as not to burn the
yellow peas. Set aside in saucepan.
In a deep frying pan add
oil and heat. Fry seasoned (salt & pepper) chicken until
light golden brown. Add chopped onion, garlic and ginger.
Stir well. Then add the curry leaves, half of the chopped
coriander, chopped thyme and crushed cumin seeds. Mix and cook for 2 to 3
Add the cooked yellow peas
(with water). Mix well and simmer for 4 to 5 minutes.
Add turmeric, stir well
and add enough hot water to reached desired consistency. Add the
dissolved tamarind paste and stir well. Adjust soup with hot
water if necessary to maintain consistency.Not too watery and
not too thick. Boil for 20 to 30 minutes.
Pour into serving
casserole dish and add remaining chopped coriander leaves on
Serve with rice,
accompanied by tomato chutney or coconut chutney.
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