My habit of collecting recipes is becoming an addiction of sorts, but I never forget my treasured copy of Lord Krishna's Cuisine by Yamuna Devi. I've had this book for years, but there remain many culinary delights I have yet to explore. I was browsing through what I like to call the bible of Indian cuisine last week, looking for something warming and as-yet unexplored. Ms. Devi's recipe for golden pumpkin toovar dal soup seemed like an ideal soup to ease the Canadian January blues. The tartness of the lemon compliments the sweetness of the pumpkin perfectly in this soup. Yellow split peas or chana dal can be substituted for the toor dal though you may need to cook the soup for a little longer. This soup is even better and spicier when eaten the day after it's cooked.
It was also a good opportunity to use some of the pumpkin from the freezer left over from the pumpkin pie I made back in the fall. Uncooked winter squash, such as butternut, or acorn, can be substituted for the puréed pumpkin.
|Toor Dal Pumpkin Soup|
|Recipe by Lisa Turner|
Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking
Published on January 28, 2008
Light, refreshing and delicious toor dal or yellow split pea soup with pumpkin and Indian seasonings
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