Pigeon Pea Soup with Opo Squash/Bottle Gourd (Lauki Waali Toor Dal) Vegan Recipe. Jump to Recipe
Yay, it is that time of the month again! November is Squashlove month! and We are having a blog hop all through november for yumm squash dishes!
I am starting off squash love with my mom’s dal recipe with Lauki (opo squash/bottle gourd).. A simple thick soup, can be served as is with some crusty bread, or with Basmati rice or as a side in an Indian meal with flat bread(roti), pickles and a dry veggie preparation(subzi).
Opo Squash/Calabash/bottle gourd/Long melon/Lauki/Doodhi is a vine grown for its fruit, which can either be harvested young and used as a vegetable, or harvested mature, dried, and used as a bottle, utensil, or pipe. For this reason, the calabash is widely known as the bottle gourd.
A Note about spices used for tempering(Tadka) Indian Daal soups. The same Daal/lentil/beans can pick up a completely different taste with different spices. Here are some combinations I use, Fennel (Saunf) and Nigella (kalonji)seeds compliment each other, or a combination of mustard and cumin seeds, or mustard and coriander seeds, or cumin and carom(Ajwain) seeds. For other variations, add a bay leaf and a clove(Laung) or 2, Or some garam masala. Garnish with fresh cilantro, or shredded coconut or lemon juice. I like fennel with whole lentils,(red and mung bean). and coriander and mustard in yellow lentils.
Some other daals(lentil or bean soups) already posted, all under the label Daal. Some of the faves Yellow Lentil Daal, 3 Lentil Daal soup and Mung Bean Daal tempered with Burnt garlic!
Pigeon Pea Soup with Opo Squash/Bottle Gourd (Lauki Waali Toor Dal)
Pigeon Pea Soup with Opo Squash/Bottle Gourd (Lauki Waali Toor Dal) Vegan Recipe.
Servings: 4 servings
Calories: 79kcal
Ingredients
- 3/4 cup (177.44 g) split Toor daal (split and skinless pigeon pea(pigeon pea can be substituted with any split peas or Mung daal, petite yellow lentils))
- 2 cups (280 g) opo squash/lauki cubed (found in indian stores or asian supermarkets, can be substituted with a different mild flavored squash like zucchini)
- 2 cups (500 ml) water
Tempering/Tadka:
- 1 teaspoon oil
- 1/2 teaspoon (0.5 teaspoon) mustard seeds (Raee)
- 1/4 teaspoon (0.25 teaspoon) nigella seeds (Kalonji seeds)
- 1/4 teaspoon (0.25 teaspoon) cumin seeds
- pinch of asofetida (hing)
- 5 curry leaves (you can find these fresh or frozen in any Indian store. If you dont have these, substitute with one bay leaf)
- 1/2 (0.5 ) Serrano chili pepper or chili flakes to taste (quantity by heat level of the pepper. The current organic Serrano we get are extremely hot)
- 4-5 cloves (4 cloves) of garlic chopped
- 1 inch ginger finely chopped
- 1/2 teaspoon (0.5 teaspoon) turmeric
- 1/4 teaspoon (0.25 teaspoon) raw sugar
- 3/4 teaspoon (0.75 teaspoon) salt or to taste
- Cilantro for garnish
Instructions
- Soak the lentils in warm water for an hour.
- In a pressure cooker or pan, heat the oil on medium heat until hot on medium heat.
- Add mustard(raee) seeds and after a few seconds of sputtering, add cumin(jeera) and nigella(Kalonji) seeds.
- Add in the asofetida(hing) and curry leaves and mix.
- Add in the chili, turmeric, ginger and garlic and cook till garlic is golden brown.(1-2 minutes)
- Add in squash and rinsed soaked daal(pigeon pea), water, salt, 1/4 teaspoon sugar(optional). You can also add in 1 medium tomato, chopped.
- Mix well. Cook for 2 whistles in pressure cooker(15 minutes on high pressure) or Cook covered for 30-35 minutes if in pan.
- Serve hot garnished with cilantro and lime wedges. Serve with basmati rice or as a side with Roti, pickles, vegetable stir fry dishes and a salad of onions and cucumbers tossed in lemon juice, salt and black pepper!. Theres your complete indian meal!
- Serve as soup with warm poppy dinner rolls with lime juice, olive oil, and garam masala garnish. Comfort food on a cool evening!. Have an awesome day everyone!
Notes
Nutritional value is based on 1 serving
Nutrition
Nutrition Facts
Pigeon Pea Soup with Opo Squash/Bottle Gourd (Lauki Waali Toor Dal)
Amount Per Serving
Calories 79 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 447mg19%
Potassium 354mg10%
Carbohydrates 14g5%
Fiber 3g13%
Sugar 1g1%
Protein 3g6%
Vitamin A 895IU18%
Vitamin C 41.2mg50%
Calcium 44mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
I am co-hosting this blog hop along with
Baker Street | Anuradha : @bakerstreet29 Bloc De Recetas | Salomé : @blocderecetas Bon à croquer | Valerie : @valouth Cafe Terra Blog | Terra : @cafeterrablog Cake Duchess | Lora : @cakeduchess Elephant Eats | Amy Food Wanderings | Shulie : @foodwanderings Hobby and More | Richa : @betit19 Georgie Cakes | Gorgie : @georgiecakes Mike’s Baking | Mike : @mikesbaking Mis Pensamientos | Junia : @juniakk My Twisted Recipes | Dudut : @mytwistedrecipe No One Like Crumbley Cookies | T.R : @TRCrumbley Queens Notebook | Elizabeth : @mango_queen Simply Reem | Reem : @simplyreem Skip To Malou | Malou : @malou_nievera Teaspoon Of Spice | Serena : @tspcurry The Daily Palette | Annapet : @thedailypalette The Professional Palette | Regan : @profpalate The Spicy RD | EA : @thespicyrd Vegan Miam | Rika : @veganmiam
archena says
November 5, 2011 at 5:29 amNice I have been making lauki Chana dal all my life this looks yum!
SKIP TO MALOU says
November 5, 2011 at 5:44 amwe also call opo, upo in the Philippines and it’s amazing how it’s almost so similar with your dish.
Great to be cooking with you on this month’s bloghop. Looking forward to cooking more with you!
malou
Raji says
November 5, 2011 at 6:56 amLauki daal is my favourite and often makes appearance in my kitchen. I have signed for 21days vegan challenge and your recipes are going to be of great help.
Swati Sapna says
November 5, 2011 at 8:45 amI have always thought lauki and channa dal is the classic combo! this looks great too…
Regan - The Professional Palate says
November 5, 2011 at 1:17 pmI’m familiar with calabash, but never knew Opo. So interesting!
Baker Street says
November 5, 2011 at 2:31 pmMmmm.. this is like a bowl of comfort! I love the hint of cumin and carom!
Junia says
November 5, 2011 at 3:08 pmi am seriously fascinated by indian food. this looks so flavorful! soup is perfect for this season right now. sending some #squashlove to you!
Moonglow says
November 5, 2011 at 4:18 pmSome of our mutual friends already know that love I have for Indian food! And then you post an OPO dish, something very dear to Filipinos! Wow!
Thanks for the cilantro reminder! With the cooler weather I have to grow a few indoors.
Richa says
November 5, 2011 at 8:45 pmThanks Archena.
Thanks Malou. its great cooking with you this month!
Thanks Raji, That is awesome! great going. Do ping me if you need any help!
Richa says
November 5, 2011 at 8:46 pmThanks Swati!
Thanks you Regan!
Thanks An. Yep indian spices rock!
Richa says
November 5, 2011 at 8:47 pmThanks Junia! I am trying to post some simpler recipes so you can try some!
Thanks Moonglow. Hope you like this soup with opo!:)
Valerie says
November 5, 2011 at 10:29 pmNice soup! Now that winter has finally started your soup comes at the right time!!
ANU says
November 6, 2011 at 5:36 amwow awesome …love it!
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dudut says
November 6, 2011 at 6:56 ami didn’t know that opo or Upo as we call it here in PH is part of the squash family! thanks for the info!
happy to be cooking along with you at #squashlove! looking forward for more!
Mike says
November 6, 2011 at 11:27 amI could use a bowl of this right now. sounds so good!
Shaheen says
November 6, 2011 at 12:20 pmLooks really rich, def. the time of year to be making this dish.
Jay says
November 6, 2011 at 1:02 pmomg…sooooooooper tempting recipe
Richa..;)
Tasty Appetite
Shulie says
November 6, 2011 at 2:54 pmSo happy to be hosting squash love with you and the bunch! This is such a wonderful soup. I make a version of it at home all the time. Like your recipe and the clicks are so pretty!
Sylvia says
November 6, 2011 at 3:22 pmoohhh, that looks so comforting!! love it!
georgiecakes.com says
November 6, 2011 at 4:08 pmWOW! This is a scrumptious recipe and a great post! I love the soup, coupled with learning the culture and the ingredients of it’s origins, it’s brilliant and delicious.
Richa says
November 6, 2011 at 5:20 pmThanks Valerie, dudut, Mike! Squashlove to u all too!
Thanks Anu, Shaheen, Jay.
Richa says
November 6, 2011 at 5:21 pmThanks Shulie! love your foodphotography!
Thanks Sylvia and Georgie!
Anh says
November 6, 2011 at 10:58 pmVery pretty!! And I like this dish!
rikathedesigner says
November 7, 2011 at 5:05 amI love your vegan recipes including the squash soup you made! It looked really, really good! The ingredients within the soup was spectacular. I have never tried Opo squash, maybe I have tried it already in Malaysia. Not sure yet, but I’ve seen a lot of squash varieties here.
Lots of squash love for ya!
Love, Rika
Cake says
November 7, 2011 at 1:42 pmThis is a fantastic recipe. I love dahl and I can see myself eating a quart of this with some delicious roti. It’s great learning about all the different squash varieties out there too. The bottle gourd isn’t one I’m familiar with where I am on the east coast of the US.
Richa says
November 7, 2011 at 7:14 pmThanks Anh!
Thanks rika. opo swuash is called many different names.. so u might have tried it already.
Thanks [email protected] you can find opo squash in any indian or asian grocery store of supermarket. you can also replace the squash with any not too sweet squash.
aipi says
November 8, 2011 at 1:47 amAn all time fav ~ the pics are sensational!
USMasala
Salome says
November 8, 2011 at 3:32 pmThank you for this vegan recipe, I’ll make it soon! Besos
Virtually Vegan Mama says
November 8, 2011 at 9:10 pmThis looks creamy and delicious with wonderful flavors! I am definitely going to have to try this!
Jen
Richa says
November 9, 2011 at 5:12 amThank you Aipi!
Thankyou Salome and Jen. do let me know when you try it!
Terra says
November 9, 2011 at 5:24 amI love learning about new recipes, especially beautiful recipes like this! So full of flavor, and delicious spices:-) Hugs, Terra
http://www.cafeterrablog.com
a2zbaby says
November 10, 2011 at 8:45 amI have purchased Pigeon Baby Products from a2zbaby store; products are really wonderful and full of baby care. There are many customers in that store because they assume that they will get best products with best price nowadays special discount offer all kind of baby products that are needy for your little one.
Terra says
November 16, 2011 at 11:43 pmWhat a beautiful soup, and a perfect comfort food! Hugs, Terra
http://www.cafeterrablog.com
a2zbaby says
November 17, 2011 at 10:49 amThis comment has been removed by a blog administrator.