0 from 0 votes
Pigeon Pea Soup with Opo Squash/Bottle Gourd (Lauki Waali Toor Dal)
Pigeon Pea Soup with Opo Squash/Bottle Gourd (Lauki Waali Toor Dal) Vegan Recipe.
Prep Time
45 mins
Cook Time
40 mins
Total Time
1 hr 25 mins
Servings:
4
servings
Calories:
79 kcal
Course:
Main Course
Cuisine:
Vegan
Ingredients
- 3/4 cup toor dal split and skinless pigeon pea(pigeon pea can be substituted with any split peas or Mung daal, petite yellow lentils, split
- 2 cups opo squash found in indian stores or asian supermarkets, can be substituted with a different mild flavored squash like zucchini, aka lauki, cubed
- 2 cups water
Tempering/Tadka:
- 1 teaspoon neutral cooking oil generic cooking oil
- 1/2 teaspoon mustard seeds (Raee)
- 1/4 teaspoon nigella seeds (Kalonji seeds)
- 1/4 teaspoon cumin seeds
- pinch asafoetida hing
- 5 curry leaves (you can find these fresh or frozen in any Indian store. If you dont have these, substitute with one bay leaf)
- 1/2 Serrano chili pepper quantity by heat level of the pepper. The current organic Serrano we get are extremely hot, or chili flakes, to taste
- 4-5 cloves garlic chopped
- 1 inch ginger finely chopped
- 1/2 teaspoon Turmeric
- 1/4 teaspoon raw sugar
- 3/4 teaspoon salt or to taste
- cilantro for garnish
Instructions
- Soak the lentils in warm water for an hour.
- In a pressure cooker or pan, heat the oil on medium heat until hot on medium heat.
- Add mustard(raee) seeds and after a few seconds of sputtering, add cumin(jeera) and nigella(Kalonji) seeds.
- Add in the asofetida(hing) and curry leaves and mix.
- Add in the chili, turmeric, ginger and garlic and cook till garlic is golden brown.(1-2 minutes)
- Add in squash and rinsed soaked daal(pigeon pea), water, salt, 1/4 teaspoon sugar(optional). You can also add in 1 medium tomato, chopped.
- Mix well. Cook for 2 whistles in pressure cooker(15 minutes on high pressure) or Cook covered for 30-35 minutes if in pan.
- Serve hot garnished with cilantro and lime wedges. Serve with basmati rice or as a side with Roti, pickles, vegetable stir fry dishes and a salad of onions and cucumbers tossed in lemon juice, salt and black pepper!. Theres your complete indian meal!
- Serve as soup with warm poppy dinner rolls with lime juice, olive oil, and garam masala garnish. Comfort food on a cool evening!. Have an awesome day everyone!
Cup of Yum
Notes
- Nutritional value is based on 1 serving
Nutrition Information
Calories
79kcal
(4%)
Carbohydrates
14g
(5%)
Protein
3g
(6%)
Fat
1g
(2%)
Sodium
447mg
(19%)
Potassium
354mg
(8%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Vitamin A
895IU
(18%)
Vitamin C
41.2mg
(46%)
Calcium
44mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 79
% Daily Value*
| Calories | 79kcal | 4% |
| Carbohydrates | 14g | 5% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Sodium | 447mg | 19% |
| Potassium | 354mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 895IU | 18% |
| Vitamin C | 41.2mg | 46% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.