45 Min
DF
GF
NF
V
Turmeric Soup
This is a healing and nourishing soup that can be enjoyed as a first course, or in accompaniment with khichri. Fresh turmeric can have a harsh flavor if not accompanied with a sweeter flavor like butternut squash or carrots. It mellows out in cooking with the other vegetables.
This is a healing and nourishing soup that can be enjoyed as a first course, or in accompaniment with khichri. Fresh turmeric can have a harsh flavor if not accompanied with a sweeter flavor like butternut squash or carrots. It mellows out in cooking with the other vegetables.
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Cook Time
45 Minutes
Serves
4
Directions
Step 1
Rinse the toor dal 2 to 3 times and soak for 30 minutes to an hour. Drain.
Step 2
In a medium to large sized stock pot, combine the toor dal, butternut squash, turmeric, ginger, mace, black pepper, chile 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.
Step 3
Cool for a few minutes and then purée using a blender.
Step 4
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.
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 chile powder
1 1/2 teaspoons sea salt
2 tablespoons sesame oil
1 teaspoon black mustard seeds
15 to 20 kari leaves
Step 1
Rinse the toor dal 2 to 3 times and soak for 30 minutes to an hour. Drain.
Step 2
In a medium to large sized stock pot, combine the toor dal, butternut squash, turmeric, ginger, mace, black pepper, chile 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.
Step 3
Cool for a few minutes and then purée using a blender.
Step 4
Heat the sesame oil and pop the mustard seeds and fry the kari leaves. Stir into the soup.
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 chile powder
1 1/2 teaspoons sea salt
2 tablespoons sesame oil
1 teaspoon black mustard seeds
15 to 20 kari leaves
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.
Tags:
45 Min
DF
GF
NF
V
Stock Your Pantry
Aromatic Masala Dabba
$250
Essential Masala Dabba
$235
Tags:
45 Min
DF
GF
NF
V
Stock Your Pantry
Aromatic Masala Dabba
$250
Essential Masala Dabba
$235
Aromatic Masala Dabba
$250
Essential Masala Dabba
$235
GET READY TO ROCK YOUR WORLD.
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