Golden pumpkin toovar dal soup from The Art of Indian Vegetarian Cooking by Yamuna Devi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • radishseed on February 20, 2012

    Even after a couple of hours of cooking, my toovar dal (split pigeon peas) did not break down and remained a little crunchy. This may have been a result of adding lemon juice at the beginning of the cooking time, as the acid might have kept the peas from softening. Next time I would pressure cook this soup or use red lentils instead, and add the lemon juice at the end. The soup's flavor is very good.

  • kimslist on September 13, 2010

    My friends took their first spoonful and said, "Wow." It was the best soup they ever had. I used toovar dal (red lentils) and butternut squash. The cooking time for the final chaunk is key - you want it to be smoky, not burnt. Careful with the asafetida - it is quite potent and is sold in diluted and undiluted forms.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.