Dals the way we eat them in India would really be considered soups in the West. This spicy carrot soup is ready in a jiffy and is made with my all-time favorite dal. Split pigeon peas are great for quick meals because they don’t need soaking or any other pre-prep. Soup made with this dal is creamy and tangy and is a fast, yummy meal.
Heat the oil in a deep pan over high heat. Once hot, add the onion, ginger, and garlic. Cook until the onion is transparent and the raw smell of the ginger and garlic is gone, 2 to 3 minutes.
Lower the heat to medium and add the carrots, turmeric, coriander, and cumin and stir well to mix.
Cook for a few minutes and then add the broth and the peas. Bring to a boil on high heat and then cover with a lid and let simmer on low heat for 20 to 25 minutes or until the peas are thoroughly cooked.
Season with salt and pepper and mix in the lemon juice. Serve.