Description
we combine masoor dal (red lentils) with butternut squash to make this soup. its drizzled with sizzling hot ghee, pumpkin seeds, curry leaves and a pinch of paprika.
Ingredients
Scale
- 0.5 pounds or 225 gm butternut squash peeled and cubed and desseded
- 1 small onion
- 2 cloves garlic
- 1 bay leaf
- 4 black peppercorns
- 0.5 tsp white pepper powder optional
- 0.5 tsp dried ginger powder optional
- 2 tsp oil
- 0.5 cup split red lentils
- 1.5 cup water
- 1 tsp turmeric powder
- 0.5 tsp asafoetida optional
- 1 wedge of lime
- 1 Tbsp ghee or butter
- 4 tsp pumpkin seeds
- 1 tsp paprika
- 12 curry leaves
- 2 tsp pumpkin seed oil
Instructions
- heat oil in a pan and add the butternut squash and on medium heat toss and roast
- add garlic and onion and continue to roast till squash is lightly caamelized
- add the bayleaf and peppercorn and add 1 cup water and cook on medium heat till squash is soft and cooked. add water as needed to keep ingredients covered.
- puree after removing bayleaf and add the white pepper powder, dry ginger powder and salt to taste and puree again and set aside.
- meanwhile set the 1.5 cups water, turmeric, asafoetida and the lentils on medium heat and covered.
- cook 30 minutes or more checking to scrape bottom and till lentils are soft and cooked
- Then puree them.
- divide the pureed lentils into 4 soup bowls
- Season with a squeeze of lime and stir.
- then spoon in butternut squash puree and stir gently with spoon not mixing it thoroughly.
- heat ghee till hot and add pumpkin seeds to toast them followed by curry leaves carefully as they will spurt. off the heat add a teaspoon of paprika and swirl not letting it burn and spoon the ghee on all 4 cups of soup.
- drizzle with pumpkin seed oil and serve hot
- Prep Time: 5 mins
- Cook Time: 60 mins
- Category: Soup
- Cuisine: indian