My habit of collecting recipes is becoming an addiction of sorts, merely I never forget my treasured re-create of Lord Krishna's Cuisine yesteryear Yamuna Devi. I've had this majority for years, merely at that topographic point rest many culinary delights I accept withal to explore. I was browsing through what I similar to telephone telephone the bible of Indian cuisine final week, looking for something warming too as-yet unexplored. Ms. Devi's recipe for golden pumpkin toovar dal soup seemed similar an ideal soup to relaxation the Canadian Jan blues. The tartness of the lemon compliments the sweetness of the pumpkin perfectly inward this soup. Yellow carve upward peas or chana dal tin move substituted for the toor dal though you lot may postulate to gear upward the soup for a piddling longer. This soup is fifty-fifty ameliorate too spicier when eaten the solar daytime afterward it's cooked.
It was also a skilful chance to piece of job roughly of the pumpkin from the freezer left over from the pumpkin pie I made dorsum inward the fall. Uncooked wintertime squash, such every bit butternut, or acorn, tin move substituted for the puréed pumpkin.
|Toor Dal Pumpkin Soup|
|Recipe yesteryear Lisa Turner|
Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking
Published on January 28, 2008
Light, refreshing too delicious toor dal or yellowish carve upward pea soup alongside pumpkin too Indian seasonings