Sweet and Sour Masoor Dal Soup with Pumkin (and curry leaves)
Love this soup...
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. Masoor dal is also known as red or pink lentils. Serves 5 or 6
* This is one of the recipes we made with Kurma Dasa on our fantastic cooking afternoon with him!
1 cup dried masoor dal (red lentils)
6½ cups water
1½ teaspoons minced fresh ginger
2 teaspoons hot green chili, minced
1 bay leaf
½ teaspoon turmeric
2 tablespoons ghee or oil
1 cup or about 250g pumpkin, peeled, seeded and diced (I add more)
1 teaspoon salt
2 tablespoons fresh lemon or lime juice
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
¼ teaspoon fenugreek seeds
¼ teaspoon yellow asafoetida powder
Handful of resh curry leaves if you can get them or 6 small dried curry leaves (I add more)
1 tablespoon brown sugar (depending on the pumkin - I add less)
2 tablespoons chopped fresh parsley or coriander (more...!)
Wash and drain the dal.
Bring to the boil the dal, water, ginger, chili, bay leaf, turmeric, and 2 teaspoons ghee or oil in a heavy 3-litre/quart saucepan over high heat, stirring frequently. Reduce the heat to moderately low, cover with a tight-fitting lid, and boil for ½-1 hour, or until the dal become soft.
Add the pumpkin and cook for another 10 minutes or until the pumpkin becomes soft. Add the salt and lemon juice.
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 toast until they 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.
Stir in the brown sugar and stir well. Let the dal sit for 1 or 2 minutes; then add the chopped herbs. Serve hot.
SOOO GOOOD! xx
This recipe is from Kurma Dasa - the Vegetarian Guru