Adapted from THE VEGETARIAN TABLE INDIA by Yamuna Devi
½ C Toor dal* or yellow split peas
2 Tb. unsalted butter (sweet)
4 lb. Winter squash
2-3 tsp. salt (sea or kosher)
1 Tb. minced fresh ginger
1 medium mango
1 Jalapeno chili, seeded and minced
½ Tb. cumin seeds*
¼ tsp. turmeric
20 fresh curry leaves* or 3Tb. chopped cilantro
¾ C unsweetened dry or frozen coconut*
a sprinkle of raw cane sugar (optional)
6 ½ C water

– 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 Tb. 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: Marked 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.