Tuesday, September 30, 2008

Pumpkin and Yellow Split Pea Bisque

Pumpkin and Yellow Split Pea (Toor Dal) Bisque
This is my final selection from the cookbook, The Vegetarian Table INDIA by Yamuna Devi. I might add it is a book filled with many easy and wonderful ways to use common ingredients.
Ingredients:
1/2 cup yellow split peas (aka toor dal)
4 pounds pumpkin or winter squash
1 Tablespoon minced fresh ginger
1 or 2 seeded jalapeno chilies seeded and minced
1/4 teaspoon turmeric
3/4 cup grated fresh, dry, or frozen coconut
6 1/2 cups water
2 tablespoons unsalted butter
2 or 3 teaspoons salt
1 medium mango (12 ounces)
1/2 Tablespoons cumin seeds
3 tablespoons chopped fresh cilantro or parsley
a sprinkle of raw sugar***
Directions:
Place the split peas in a large pot and rinse with a few changes of water. Halve, seed, and quarter the pumpkin or squash and cut into large chunks and add it to the split peas along with the ginger and jalapeno, turmeric, coconut, 6 cups of water and 1 teaspoon of butter. Cover and bring the mixture to a boil in the pot, reduce the heat and simmer for 30 to 40 minutes.
While the split pea mixture is cooking, peel the mango and cut the flesh from the seed. Process the fruit in a blender until smooth, then add enough of the remaining water to make a puree.

When the split peas are cooked, whisk them to the consistency of a bisque. Add more water to thin it down or boil it to reduce it. Season with salt.

To season, garnish and serve the soup, dry roast the cumin seeds in a small pan until they darken a few shades. Add the remaining butter , cilantro or parsley. When warm, stir the seasoning into the soup. Ladle the hot bisque into shallow large bowls, swirl the mango puree over the top, and sprinkle with raw sugar.

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