Pumpkin Soup
It’s Thanksgiving time and pumpkin time! Pumpkin Soup is a hot and hearty soup – just the dish for a chilly night. You can enjoy this soup on its own or with rice. This gummadikaya pulusu, as its known in Andhra, is my favorite.
Servings: 4
Cooking Time: 15 minutes
Ingredients
- 1 cup toor dal (red gram)
- 1/4 tsp turmeric powder
- 1 1/2 cups pumpkin, cut into 1-inch cubes
- 2 green chillies, slit and halved
- 3/4 tsp-1 tsp tamarind paste
- Jaggery, a small piece or 1/2 tsp sugar
- 1/4 tsp red chilli powder
- Salt to taste
For Seasoning
- 4 tsp vegetable oil
- 1/4 tsp hing (asafoetida)
- 2 1/2 tsp urad dal (split black gram)
- 1 1/4 tsp mustard seeds (rai)
- 1 tsp cumin seeds (jeera)
- 2 red chillies, broken into pieces,
- 4-5 cilantro leaves, cut into small pieces
Preparation
- Cook the dal in the pressure cooker with 2 cups of water and a little turmeric powder for about 5-6 whistles.
- In a deep pan, add 1 tsp of oil and saute the green chillies for a couple of seconds and add the pumpkin pieces. Add some turmeric powder and salt and 1 1/2 cups of water. Boil on medium heat.
- When the pumpkin is semi-cooked, add the tamarind paste and chilli powder, and boil for 2 minutes until the pieces are fully cooked.
- Add the cooked toor dal after mashing it a bit. Add more water to get the consistency you want and set it aside.
- Heat oil in a small pan for seasoning. Add the hing and urad dal.
- As the dal starts to brown, add the mustard and cumin and fry for a couple of seconds.
- Add the red chillies and fry until brown. When the mustard starts to pop, pour this seasoning over the dal.
- Add the jaggery or sugar, salt, and the cilantro leaves. Check the taste and let the soup come to a boil.
- Serve the pumpkin soup hot, with rice, pappadums, and some ghee.
Category: Dals and Soups - Members, Dals and Soups - No-Onion No-Garlic - Members, Vegan Eggless Baking - Members