KCB 3.15: Yellow Split-Pea Soup with Pumpkin
Yellow Split-Pea Soup with Pumpkin
This creamy, smooth dal soup with its pleasant lemony taste and chunks of butter-soft pumpkin is ideal as a tasty accompaniment to either a simple or elaborate menu.
• DAL SOAKING TIME: 5-6 hours
• PREPARATION TIME: 15 minutes
• COOKING TIME: 1 3/4 hours
• YIELD: Enough for 5 or 6 persons
• PREPARATION TIME: 15 minutes
• COOKING TIME: 1 3/4 hours
• YIELD: Enough for 5 or 6 persons
• 1 cup (250 ml) yellow split peas
• 6 1/2 cups (1.625 ml) water
• 1 1/2 teaspoons (7 ml) minced fresh ginger
• 2 teaspoons (10 ml) hot green chili, minced
• 1 bay leaf
• 1/2 teaspoon (2 ml) turmeric
• 2 tablespoons (40 ml) ghee or oil
• 1 cup or about 250 g (9 ounces) pumpkin, peeled, seeded and diced 1 1/4 cm (1/2-inch)
• 1 teaspoon (5 ml) salt
• 2 tablespoons (40 ml) fresh lemon or lime juice
• 1 teaspoon (5 ml) black mustard seeds
• 1 teaspoon (5 ml) cumin seeds
• 1/4 teaspoon (1 ml) fenugreek seeds
• 1/4 teaspoon (1 ml) yellow asafoetida powder
• 6 small dried curry leaves
• 1 tablespoon (20 ml) brown sugar
• 2 tablespoons (40 ml) chopped fresh parsley or coriander
• 6 1/2 cups (1.625 ml) water
• 1 1/2 teaspoons (7 ml) minced fresh ginger
• 2 teaspoons (10 ml) hot green chili, minced
• 1 bay leaf
• 1/2 teaspoon (2 ml) turmeric
• 2 tablespoons (40 ml) ghee or oil
• 1 cup or about 250 g (9 ounces) pumpkin, peeled, seeded and diced 1 1/4 cm (1/2-inch)
• 1 teaspoon (5 ml) salt
• 2 tablespoons (40 ml) fresh lemon or lime juice
• 1 teaspoon (5 ml) black mustard seeds
• 1 teaspoon (5 ml) cumin seeds
• 1/4 teaspoon (1 ml) fenugreek seeds
• 1/4 teaspoon (1 ml) yellow asafoetida powder
• 6 small dried curry leaves
• 1 tablespoon (20 ml) brown sugar
• 2 tablespoons (40 ml) chopped fresh parsley or coriander
1. Wash the dal. Soak it in 4 cups (1 litre) hot water for 5 hours. Drain.
2. Place the split peas, water, ginger, chili, bay leaf, turmeric, and 2 teaspoons (10 ml) ghee or oil in a heavy, 3-litre/quart saucepan. Bring to a full boil over high heat, stirring frequently. Reduce the heat to moderately low, cover with a tight-fitting lid, and boil for 1 1/2 hours or until the split peas become soft. Add the pumpkin and cook for another 10 minutes or until the pumpkin becomes soft. Add the salt and lemon juice.
3. Heat the remaining ghee or oil in a small pan over moderately high heat. Saute the mustard seeds in the hot oil until they crackle. Add the cumin seeds and when the cumin seeds turn dark golden brown, add the fenugreek seeds. When they darken, add the asafoetida and curry leaves, stir once, and empty the contents of the pan into the cooked dal. Add the brown sugar and stir well. Let the dal sit for 1 or 2 minutes; then add the chopped herbs. Serve hot.
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