Pumpkin, Aubergine & Pea Soup | Recipe

Ingredients:

• 100g Toor Dahl, washed and cooked
• 80g aubergine, washed and chopped into cubes
• 90g pumpkin, peeled and chopped into cubes
• 26g peas (defrosted if frozen)
• 25g butter
• a few coriander leaves, finely chopped, for garnish

Dahl Masala:

• 1 1/4 tsp salt
• 2 tsp caster sugar
• 200g tinned plum tomatoes
• 19g ginger, peeled and finely chopped
• 1 fresh red chilli, finely chopped (optional)
• 250g hot water

Dry Ingredients:

• 1/2 tsp red chilli powder
• 1/2 tsp turmeric
• 1/2 tsp garam masala
• 1 tsp coriander and cumin powders
• 3 tbsp fresh coriander, chopped

Vagar:

• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 5 curry leaves
• 2 tbsp oil of your choice
• 2 pinches of asafoetida powder

Method:

1. Prepare the toor dahl – wash it in water to remove the dirt and oil. Then add warm water, enough to cover the dahl and an additional 500ml water. Allow to boil. Once it begins to bubble, turn down the heat, cover and leave to simmer for 45 minutes.
2. Remove from the heat and blend in 250ml hot water, using an electric blender, until the dahl is smooth.
3. Stir in the chopped aubergine, pumpkin and seeds. Bring to the boil and simmer gently. Add more water if the soup is too thick.
4. Next, prepare the dahl masala. Add the oil to a small pan over a medium heat for 30 seconds and then add the cumin seeds. When they start to darken add the mustard seeds. Allow the mustard seeds to pop for about 10 seconds, then add the asafoetida powder, curry leaf and the tinned tomatoes. Stir and reduce the heat to a simmer.
5. Add the remaining dry ingredients to the mixture and cook until the oils rise to the surface. Combine the toor dahl with the dahl masala, and the butter, and stir well.
6. Check the consistency of the soup and if too thick, add more water. When ready to serve, sprinkle with coriander and serve with bread.