This recipe comes from the book Indian Vegetarian Cooking from an American Kitchen by Vasantha Prasad (at least up through the part where you puree the soup; the rest is my addition). It makes 8 servings.
- 1/2 cup toovar dal (I use red lentils)
- 1 Tbsp vegetable oil
- 2 onions, peeled and chopped
- 2 cloves garlic, peeled and minced
- 1/2 inch fresh ginger, peeled and grated
- 1/4 tsp turmeric
- 1+2 carrots, peeled and chopped
- 5 cups vegetable broth
- 2 ripe tomatoes, chopped (I use canned)
- 1-2 tsp curry powder
- 1 can light coconut milk
- salt to taste
- 1 can chick peas
- 1 zucchini + 1 summer squash, cut into large pieces
Heat oil in a dutch oven. Add onions, garlic, ginger, turmeric, and 1 carrot. Sautee for 2-3 minutes. Add lentils, broth, tomatoes, and curry powder. Simmer over medium heat for 35 minutes, until lentils are soft. Puree with a stick blender.
In a small pot, steam the remaining carrots with the squash (or other vegetables). Put these vegetables, the chick peas, and the coconut milk into the soup.
I like to serve this with a wild rice blend and mango chutney.
