Adapted from THE VEGETARIAN TABLE INDIA by Yamuna Devi

Ingredients:

½ cup Toor dal* or yellow split peas   

2 TBSP unsalted butter (sweet)

4 lbs. Winter squash   

2-3 tsp. salt (sea or kosher)

1 TBSP minced fresh ginger   

1 medium mango

1 Jalapeno chili, seeded and minced   

½ TBSP cumin seeds*

¼ tsp. turmeric     

20 fresh curry leaves* or 3 TBSP chopped cilantro

¾ cup unsweetened dry or frozen coconut*   

a sprinkle of raw cane sugar (optional)

6 ½ C water

Directions:

- Rinse dal and put in a 6 qt. large soup pot

- halve, seed, quarter, and peel the squash

- cut into large chunks and add it to the soup pot along with the ginger, jalapeno, turmeric, coconut, 1 TBSP of the butter and 6 cups of the water

- bring to a boil, reduce heat and simmer for 30-40 minutes

- While the dal and squash is cooking, peel the mango, cut the flesh from the seed and process in the blender or food processor to make a puree

- When the dal is cooked, whisk it to the consistency of a bisque (add more water to thin, or boil to thicken if necessary)

- season with salt

- To season: dry-roast the cumin seeds in a small pan until they darken a few shades, add remaining butter and curry leaves or cilantro – when warm, stir into the soup

- Ladle soup into bowls and swirl the mango puree over the top – sprinkle with sugar if desired

NOTE: Indian ingredients (*) can be found in Indian markets including Indian Food and Spice in Framingham (Route 9 just East of Edgell Road, in Trolley Square.