Daal

Squashlove: Pigeon Pea soup with Opo squash/Bottle gourd (Lauki waali Toor Dal) Vegan, glutenfree

Name: Squashlove: Pigeon Pea soup with Opo squash/Bottle gourd (Lauki waali Toor Dal) Vegan, glutenfree
Prep time: 45 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: Vegan
Ingredients: 3/4 cup split Toor daal ((split and skinless pigeon pea(pigeon pea can be substituted with any split peas or Mung daal, petite yellow lentils))); 2 cups opo squash/lauki cubed ((found in indian stores or asian supermarkets, can be substituted with a different mild flavored squash like zucchini)); 2 cups water; 1 teaspoon oil; 1/2 teaspoon mustard seeds ((Raee)); 1/4 teaspoon nigella seeds ((Kalonji seeds)); 1/4 teaspoon cumin seeds; pinch of asofetida ((hing)); 5 curry leaves ((you can find these fresh or frozen in any Indian store. If you dont have these, substitute with one bay leaf)); 1/2 Serrano chili pepper or chili flakes to taste ((quantity by heat level of the pepper. The current organic Serrano we get are extremely hot)); 4-5 cloves of garlic chopped; 1 inch ginger finely chopped; 1/2 teaspoon turmeric; 1/4 teaspoon raw sugar; 3/4 teaspoon salt or to taste; Cilantro for garnish

Pigeon Pea Soup with Opo Squash/Bottle Gourd (Lauki Waali Toor Dal) Vegan Recipe. Yay, it is that time…

Ready 1 hour
Serves 4 servings
Prep 45 minutes
Cook 40 minutes

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Recipe

Pigeon Pea Soup with Opo Squash/Bottle Gourd (Lauki Waali Toor Dal)

Pigeon Pea Soup with Opo Squash/Bottle Gourd (Lauki Waali Toor Dal) Vegan Recipe.

Serves 4 servings
Prep 45 minutes
Cook 40 minutes
Total 1 hour

Ingredients

3/4 cup split Toor daal ((split and skinless pigeon pea(pigeon pea can be substituted with any split peas or Mung daal, petite yellow lentils)))
2 cups opo squash/lauki cubed ((found in indian stores or asian supermarkets, can be substituted with a different mild flavored squash like zucchini))
2 cups water

Tempering/Tadka:

1 teaspoon oil
1/2 teaspoon mustard seeds ((Raee))
1/4 teaspoon nigella seeds ((Kalonji seeds))
1/4 teaspoon cumin seeds
pinch of asofetida ((hing))
5 curry leaves ((you can find these fresh or frozen in any Indian store. If you dont have these, substitute with one bay leaf))
1/2 Serrano chili pepper or chili flakes to taste ((quantity by heat level of the pepper. The current organic Serrano we get are extremely hot))
4-5 cloves of garlic chopped
1 inch ginger finely chopped
1/2 teaspoon turmeric
1/4 teaspoon raw sugar
3/4 teaspoon salt or to taste
Cilantro for garnish

Instructions

1
Soak the lentils in warm water for an hour.
2
In a pressure cooker or pan, heat the oil on medium heat until hot on medium heat.
3
Add mustard(raee) seeds and after a few seconds of sputtering, add cumin(jeera) and nigella(Kalonji) seeds.
4
Add in the asofetida(hing) and curry leaves and mix.
5
Add in the chili, turmeric, ginger and garlic and cook till garlic is golden brown.(1-2 minutes)
6
Add in squash and rinsed soaked daal(pigeon pea), water, salt, 1/4 teaspoon sugar(optional). You can also add in 1 medium tomato, chopped.
7
Mix well. Cook for 2 whistles in pressure cooker(15 minutes on high pressure) or Cook covered for 30-35 minutes if in pan.
8
Serve hot garnished with cilantro and lime wedges. Serve with basmati rice or as a side with Roti, pickles, vegetable stir fry dishes and a salad of onions and cucumbers tossed in lemon juice, salt and black pepper!. Theres your complete indian meal!
9
Serve as soup with warm poppy dinner rolls with lime juice, olive oil, and garam masala garnish. Comfort food on a cool evening!. Have an awesome day everyone!