Toor Dal Soup with Vegetables

Ingredients

• 1 cup toor dal, rinsed
• 1 carrot, diced
• 1 potato, diced
• 1/2 cup pumpkin, diced
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 1 tsp turmeric
• 1/2 tsp cumin powder
• salt to taste
• 5 cups vegetable broth
• For tempering:
• 2 tbsp coconut oil
• 1 tsp mustard seeds
• 1/2 tsp cumin seeds
• 8 curry leaves
• 2 dried red chilies
• 1/4 tsp asafoetida

Method

1. Boil toor dal in broth with turmeric and salt for 15 minutes until partially soft.
2. Add all diced vegetables, garlic, and ginger; simmer for 15 more minutes until vegetables and dal are tender.
3. Stir in cumin powder and adjust seasoning.
4. In a small pan, heat coconut oil and temper mustard seeds, cumin seeds, curry leaves, and dried chilies.
5. Pour tempering over soup, add asafoetida, and stir gently.
6. Serve piping hot as a nourishing soup course or light meal.