Nourishing, naturally sweet temple legume soup of yellow split peas and diced pumpkin, seasoned with black mustard seeds, ginger, and lemon.
Dinner · 10 min prep · 35 min cook · serves 4 Newly added
Ingredients
- 1 cup yellow split peas , washed
- 1.5 cups pumpkin , peeled and diced into 1/2-inch cubes; yellow
- 5 cups water
- 1/2 tsp turmeric powder
- 2 tbsp ghee
- 1 tsp mustard seeds , black mustard seeds
- 1 tbsp ginger , finely minced
- 1/4 tsp hing (asafoetida)
- 1 tbsp lemon , juiced
- 1.5 tsp salt
Preparation
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Combine the washed yellow split peas, water, and turmeric powder in a large saucepan.
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Bring to a boil, skim off any foam, then lower the heat to medium-low.
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Cover partially and simmer for 25 minutes until the split peas begin to soften.
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Add the diced yellow pumpkin and salt to the pot.
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Continue simmering covered for another 15 minutes until both the peas and pumpkin dissolve into a thick, harmonious broth.
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In a small skillet, heat the ghee over medium heat.
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Add the black mustard seeds; when they crackle and pop, add the minced ginger and hing.
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Sauté for 20 seconds until fragrant, then pour the sizzling seasoning into the bubbling soup.
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Stir in the fresh lemon juice and remove from the heat.
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Cover and allow the flavors to infuse for 5 minutes before ladling into bowls.
In the tradition
Yellow split peas require gentle simmering to break down their firm starches. Combining them with winter pumpkin (kaddu) reflects classical Ayurvedic cuisine: the grounding sweetness of squash balances the astringent property of split peas, while cracked mustard seeds and ginger aid digestion.
Sources & further reading
- Great Vegetarian Dishes , Kurma Dasa (Page 53, Yellow Split-Pea Soup with Pumpkin)
Classical citations mark where a tradition is drawn on; modern books are shared as further reading, not as prescriptions.