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Saturday, January 13, 2018

Toor Dal Pumpkin Soup

Toor Dal Pumpkin Soup

My habit of collecting recipes is becoming an addiction of sorts, merely I never forget my treasured re-create of Lord Krishna's Cuisine yesteryear Yamuna Devi. I've had this majority for years, merely at that topographic point rest many culinary delights I accept withal to explore. I was browsing through what I similar to telephone telephone the bible of Indian cuisine final week, looking for something warming too as-yet unexplored. Ms. Devi's recipe for golden pumpkin toovar dal soup seemed similar an ideal soup to relaxation the Canadian Jan blues. The tartness of the lemon compliments the sweetness of the pumpkin perfectly inward this soup. Yellow carve upward peas or chana dal tin move substituted for the toor dal though you lot may postulate to gear upward the soup for a piddling longer. This soup is fifty-fifty ameliorate too spicier when eaten the solar daytime afterward it's cooked.

It was also a skilful chance to piece of job roughly of the pumpkin from the freezer left over from the pumpkin pie I made dorsum inward the fall. Uncooked wintertime squash, such every bit butternut, or acorn, tin move substituted for the puréed pumpkin.

Toor Dal Pumpkin SoupToor Dal Pumpkin Soup
Recipe yesteryear
Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking
Cuisine: Indian
Published on January 28, 2008

Light, refreshing too delicious toor dal or yellowish carve upward pea soup alongside pumpkin too Indian seasonings

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Soup:
  • 2/3 loving cup toor dal or yellowish carve upward peas
  • 6 1/2 cups water
  • 1 loving cup puréed unsweetened pumpkin
  • 1-inch slice fresh ginger, minced or grated
  • 4 to v fresh light-green chilies, seeded too minced
  • 1/2 teaspoon celery seed
  • 1 teaspoon turmeric
  • 1 bay leaf
  • dab of ghee, butter or oil
  • juice from 1 lemon or lime
Tempering:
  • 2 tablespoons ghee, butter or oil
  • 1 1/2 teaspoons cumin seeds
  • 1 teaspoon chocolate-brown mustard seeds
  • 1/2 teaspoon fenugreek seeds
  • pinch of cayenne
  • 2 to iii whole dried blood-red chilies
  • 1 tablespoon sugar
  • 1/2 teaspoon asafetida
  • small handful fresh or dried curry leaves
  • 1 teaspoon bounding main salt, or to taste
  • small handful of fresh parsley, chopped
Instructions:
  • Generation Engelmundus Thoroughly rinse the toor dal or yellowish carve upward peas too soak inward iii cups of hot H2O for iii hours. Drain too laid aside.

  • Generation Engelmundus In a large saucepan or soup pot, combine the toor dal or carve upward peas, water, pumpkin, ginger, chilies, celery seed, turmeric, bay leafage too lemon or lime juice. Add a dab of ghee, butter or petroleum too convey to a boil, stirring frequently. Reduce estrus to medium-low, cover, too simmer for 1 hr or until the dal is cooked completely. Remove the bay leafage too compaction the soup alongside a wire whisk or purée alongside an electrical manus blender.

  • Generation Engelmundus Heat the ghee, butter or petroleum for the tempering inward a small-scale saucepan over medium-high heat. When hot, toss inward the cumin seeds, chocolate-brown mustard seeds, fenugreek seeds, cayenne, dried blood-red chilies too sugar. Stir for a infinitesimal or two, too thence toss inward the asafetida too curry leaves too speedily pour the fried seasonings into the soup. Cover instantly too permit sit down for a few minutes thence the flavors blend into the dal. Stir inward the common salt too chopped fresh parsley too serve hot.

Makes 6 servings
Toor Dal Pumpkin Soup

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