ingredients
2 tablespoons toor dal
2 cups butternut squash, peeled and cut into 1/2-inch cubes
3-inch piece of turmeric, roughly chopped
2-inch piece of ginger, roughly chopped
Few strands of whole-mace
1/2 teaspoon freshly ground black pepper
1/2 teaspoon chili powder
1 1/2 teaspoons sea salt
2 tablespoons sesame oil
1 teaspoon mustard seeds
15 to 20 Kari leaves
Serves 4
instructions
Rinse the toor dal 2 to 3 times and soak for 30 minutes to an hour. Drain.
In a medium to large sized stock pot, combine the toor dal, butternut squash, turmeric, ginger, mace, black pepper, chili powder, salt, and 4 cups of water and bring to a boil. Cover and simmer for 20 to 30 minutes or until the butternut is soft and mushy.
Cool for a few minutes and then purée using a blender.
Heat the sesame oil and pop the mustard seeds and fry the Kari leaves. Stir into the soup.
notes & variations
Instead of butternut squash, use carrots or cauliflower
Toor dal is a flat yellow lentil that works best with soups. Substitute with moong dal.
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