Mother Earth Living

Cooking with Yamuna Devi: Pumpkin and Toor Dal Bisque

Try this delicious Indian recipe for a vegetarian treat.
By Susan Belsinger
October/November 1997
Add to My MSN


Content Tools

Related Content

Meatless Monday? Try Meatless Month!

Guest blogger KyLynn Hull goes without meat for a month. Try her meatless recipes!

Solatube International Introduces Glass Distractions Decorative Fixtures

Solatube International, the worldwide leading manufacturer and marketer of Tubular Daylighting Devic...

Prepare a Vegetarian Thanksgiving Meal

A Thanksgiving turkey is a staple for most families. But if you don’t eat meat and want some more su...

Pumpkins, Post-Halloween

Halloween is over and there are pumpkins still sitting in your living room. What should you do with ...

Pumpkin and Toor Dal Bisque
SERVES 6

Ingredients
• 1/2 cup yellow split peas (toor dal)
• 4 pounds pumpkin or winter squash
• 1 tablespoon minced fresh ginger
• 1 or 2 jalapeño chiles, seeded and minced
• 1/4 teaspoon turmeric
• 3/4 cup (4 ounces) grated fresh, dry, or frozen coconut
• 6-1/2 cups water
• 2 tablespoons unsalted butter
• 1 medium mango (12 ounces)
• 2 to 3 teaspoons salt
• 1-1/2 teaspoons cumin seeds
• 20 fresh curry leaves, or 3 tablespoons chopped cilantro
• A sprinkle of raw cane suger such as ­Sucanat (optional)

1. Rinse and drain the split peas, and place them in a 6-quart pressure cooker or large soup pot. 2. Halve, seed, quarter, and pare the pumpkin or squash. Cut it into large chunks and add it to the split peas along with the ginger, chiles, turmeric, coconut, 6 cups of the water, and 1 teaspoon of the butter. 3. Cover, bring to high pressure, and cook for 12 minutes, or, if using the the soup pot, bring the mixture to a boil, reduce the heat, and simmer for 30 to 40 minutes. 4. While the split peas are cooking, peel the mango and cut the flesh from the seed. Process the fruit in a blender until smooth, then add enough of the remaining water to make a puree. 5. Whisk the cooked split peas to the consistency of a bisque, thinning with water or boiling briefly to reduce, as needed. Season with salt to taste. 6. In a small, heavy pan, dry-roast the cumin seeds until they darken. 7. Add the remaining butter and curry leaves or cilantro. When warm, stir the mixture into the soup. 8. Ladle the hot bisque into large, shallow soup bowls, swirl the mango puree over the top, and sprinkle with the sugar.

Click here for the original article: Cooking with Yamuna Devi: Traditional Indian Taste.








Post a comment below.

 








Subscribe today and save 58%

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Subscribe to Mother Earth Living!

Welcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $14.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $19.95.