Pumpkin Lentil Soup


100 g Leg Ham (the good quality you can afford; chopped finely)
200 g Toor Dal (pigeon split pea, washed)
1/2 Pumpkin (skinned, chopped)
1 Onion (chopped)
2 Zucchini (chopped)
2 Fresh Green Chilli (chopped)
1 bunch Coriander (chopped)
1/2 T Minced Ginger

1 t Fennel Seeds
1 t Cummin Seeds
1 t Coriander Seeds
1 t Kashimiri Chilli Powder (or use paprika if you don’t want to have the heat)

1. Heat 1T of oil in a pot, throw in the onion, ham and spices (use a mortar and pestle, slightly break the seeds) & ginger, sauté till the onion is soften
2. Add toor dal, pumpkin and water to submerge all. Cooked till the peas are soften in the centre.
3. Then add the coriander, zucchini, green chilli in, simmer for 10 min.
Serve with pita bread, crust bun.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s