Golden Pumpkin Toor Dal Soup

Beautifully golden in color, this warming and spicy toor dal soup is partially blended until brothy and creamy with vibrant spicing and sweet fresh pumpkin. The finishing touch is a warming takra — a blend of whole spices, which can include sweetener and dried chilies and asafetida, cooked in hot oil or ghee over high heat briefly and then poured into the cooked soup. In this case it adds a pleasant and vibrant sweetness to the soup that balances the tartness from the addition of lemon juice. For a creamier soup, use less water and blend until most of the ingredients are broken down. Myself, I like a bit of texture to my soup, so I left some chunks of pumpkin as I didn't wish to fully purée it. I served this with palak paneer for a...

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Posted in: International Recipes