The red pumpkin, called Bhopla in India, is a truly wholesome offering of Mother Nature for us humans. It helps to balance all doshas, especially Pitta dosha, due to its cooling and lubricating nature. When cooked with dal in the recipe given below, its health benefits increase many folds. You could serve it as a course of soup at the beginning of a meal, or even make it the centre-piece of a healthy and light dinner. This soup never fails to satisfy, and you’ll be surprised how simple it is to get right!
Preparation time: approx. 45 min
Serves approx. 3-4 people / 1 litre
INGREDIENTS
- Red Pumpkin – Bhopla : 300gm
- Split Mung beans –Mungdal : 50gm
- Hot Water : 600ml
- Ghee : 10gm
- Cumin seeds (Jeera) : 2.5gm
- Asafoetida (Hing) : 1.5gm
- Turmeric powder (haldi) : 1.5gm
- Salt: 7gm
- Green Chilli paste : 2gm
- Ginger paste : 5gm
- Fresh Coriander/Cilantro leaves (to garnish): 7gm
PREPARATION
- Wash the mungdal, drain away the water and keep the Mungdal aside.
- Wash and peel the Red Pumpkin/Bhopla, and cut into small cubes.
- Heat the ghee in a skillet, add the jeera seeds until they start popping and the aroma spreads out. Add ginger paste, hing, haldi and the mungdal, roast all these together in an open pot for 3 to 5 minutes.
- Add the hot water and cook for 30 minutes.
- Add the bhopla pieces, chili paste and salt, cook for a further 15 minutes until ready.
- Blend the mixture with a hand blender to make it into a smooth liquid soupy consistency. Allow the soup to simmer for another 2 minutes.
- Garnish with finely chopped coriander and serve hot!