Recipe Courtesy: Rupa Goray Joshi
This simple soup is perfect for the fall season. Chock full of nutrition and bursting with flavor, it’s a great go-to meal.
This recipe needs several different ingredients that are listed below.
- Butternut squash cubes (peeled) – 2 cups
- Carrot chopped (peeled) – 1 cup
- Mini red bell peppers – 3
- Small red onion – 1
- 1 small piece of ginger
- 2-3 cloves of garlic
- Salt to taste
- Black pepper powder to taste
- Chopped cilantro (optional)
Soak chana dal for 2 hours. Pressure cook the chana dal with dill, spinach, ¼ cup peanuts, and green chilies for 4 whistles, till they are softened and well cooked. While dal is cooking, fry the remaining peanuts with little oil till the time they become crunchy. Open the pressure cooker and mix well mashing it. Add besan, tamarind pulp, chili powder, salt and start boiling. It becomes nice and mushy.
For tempering, heat oil. Make a tempering of mustard seeds, minced garlic, dry red chilies, and crunchy peanuts. Pour it on curry.
Peel the carrot and butternut squash. Cut into cubes. De-seed the bell pepper. Cut onions and bell pepper into cubes. Heat 2 tbsp of olive oil in a pan. Add the onions, ginger, garlic and sauté until onion is translucent. Add all the cubed vegetables and half cup of water. Cover and cook until everything softens. Stir occasionally to avoid burning. Once all the vegetables are soft and mushy, turn the stove off and let the mixture cool. Blend into a thick paste.
Pour the thick paste back into the pan and add two cups of water. Let it come to a boil. Add salt and pepper powder; simmer for a minute or two. Serve hot with some cilantro garnish on top!
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