Every time I make a promise to myself about posting regularly here, something unexpected comes up and I am dormant for a while. I am trying to be regular . I have no drafts in my dashboard. I just post when I make a new dish.
I cook 2 meals a day everyday(which is good enough to make something new/interesting and post). I try to avoid frozen stuff and leftovers as much as I can. Well , I can do that because I’m a stay at home mom with a angel for a daughter who intently stares at the props while I’m clicking .The other day I was having this conversation with a dear blogger friend and she insisted I post this recipe. So here it is for you , dear friend.
Anytime post summer is the best time to be in phoenix. The weather is perfect and very similar to Hyderabad or Delhi. Cool breeze , Warm soup and a great couch with a thick, snuggly throw is all that I care for during Fall and Winter. This dish is a make ahead , filling, thick and a creamy one. The recipe below serves 4. I served this wholesome, creamy delicacy with ciabatta bread or any other variety. I also serve herb crackers with it.
2 cups of green split lentils( You can use Red, Puy or any of your favorite ones)
1 small butternut squash , peeled , seeds removed and diced into cubes.
1 and 1/2 teaspoon of cumin and coriander powder each
2 garlic pods
1 teaspoon of minced ginger
salt to taste.
1. Soak the lentils at least for half hour in warm water and pressure cooker the lentils until 4-5 whistles. I add 2 cups of water per cup of lentils. Normally the lentils are completely mashed and there is no need to use a blender to make them mushy.
2. Add a some olive oil , salt and pepper to the squash and roast at 400F for 35 minutes. Remove and cool completely.
3. Heat a thick bottomed vessel , add olive oil , minced ginger and garlic , the lentil puree , cumin , coriander and salt and let it simmer.
4. Take the roast squash in a blender and puree well , alternatively you can leave some of them intact for a chunky version.
5. Add the squash puree to the lentil soup, water or broth according to taste and let it simmer until all the flavors mingle. Serve hot or warm with some thick chunky bread or crackers.
1. I substitute the squash with carrots or chard or do a combination of carrots and squash for a richer color.
2. Add toasted coconut or coconut milk for a more creamier , sweeter version.
3. Use Split pigeon peas( toor dal) instead of the green, red or puy lentils or do a combination of Toor dal and red beans. Use the beans sparingly and add them in the end.
4. Make it as a dal and serve with rice instead of pureeing it as soup. I normally use toor dal and add toasted coconut and serve with basmati rice.