Golden pumpkin toovar dal soup (Toovar kaddu dal) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 58) by Yamuna Devi

  • curry leaves
  • fenugreek
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  • EYB Comments

    Can substitute yellow split peas for toovar dal, winter squash of your choice for pumpkins, bay leaves for cassia leaves, vegetable oil for ghee, and coriander leaves for parsley. Toovar dal must soak in water 3 hours.

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

Accompaniments: Deep-fried baby potatoes in seasoned yogurt broth (Aloo dum); Stuffed eggplant supreme with panir cheese and chickpeas (Panir bhara baigan); Chopped spinach with panir cheese (Palak panir sak); Cucumber and white radish salad (Kheera mooli kachamber); Buttermilk mung dal cheela with fennel seeds (Masala cheela)

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

  • Eat Your Books

    Can substitute yellow split peas for toovar dal, winter squash of your choice for pumpkins, bay leaves for cassia leaves, vegetable oil for ghee, and coriander leaves for parsley. Toovar dal must soak in water 3 hours.

  • 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.

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