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    Home » Instant Pot » instant pot vegan indian recipes

    Squashlove: Pigeon Pea soup with Opo squash/Bottle gourd (Lauki waali Toor Dal) Vegan, glutenfree

    Published: Nov 5, 2011 · Modified: Jan 7, 2019 by Richa 34 Comments

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    Pigeon Pea Soup with Opo Squash/Bottle Gourd (Lauki Waali Toor Dal) Vegan Recipe. Jump to Recipe
     
    Pigeon Pea Soup with Opo Squash/Bottle Gourd (Lauki Waali Toor Dal) Vegan Recipe. #glutenfree #veganricha #vegan
     
    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!

    Recipe Card

    Pigeon pea soup in a white bowl on a green tablecloth
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    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.
    Prep Time45 minutes mins
    Cook Time40 minutes mins
    Total Time1 hour hr 25 minutes mins
    Course: Main Course
    Cuisine: Vegan
    Keyword: squash soup, vegan soup
    Servings: 4 servings
    Calories: 79kcal
    Author: Vegan Richa

    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
     
     


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    1. a2zbaby

      November 17, 2011 at 10:49 am

      This comment has been removed by a blog administrator.

      Reply
    2. Terra

      November 16, 2011 at 11:43 pm

      What a beautiful soup, and a perfect comfort food! Hugs, Terra
      http://www.cafeterrablog.com

      Reply
    3. a2zbaby

      November 10, 2011 at 8:45 am

      I 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.

      Reply
    4. Terra

      November 09, 2011 at 5:24 am

      I love learning about new recipes, especially beautiful recipes like this! So full of flavor, and delicious spices:-) Hugs, Terra
      http://www.cafeterrablog.com

      Reply
    5. Richa

      November 09, 2011 at 5:12 am

      Thank you Aipi!

      Thankyou Salome and Jen. do let me know when you try it!

      Reply
    6. Virtually Vegan Mama

      November 08, 2011 at 9:10 pm

      This looks creamy and delicious with wonderful flavors! I am definitely going to have to try this!

      Jen

      Reply
    7. Salome

      November 08, 2011 at 3:32 pm

      Thank you for this vegan recipe, I’ll make it soon! Besos

      Reply
    8. aipi

      November 08, 2011 at 1:47 am

      An all time fav ~ the pics are sensational!
      USMasala

      Reply
    9. Richa

      November 07, 2011 at 7:14 pm

      Thanks Anh!

      Thanks rika. opo swuash is called many different names.. so u might have tried it already.

      Thanks Jennifer@OhCake. 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.

      Reply
    10. Cake

      November 07, 2011 at 1:42 pm

      This 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.

      Reply
    11. rikathedesigner

      November 07, 2011 at 5:05 am

      I 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

      Reply
    12. Anh

      November 06, 2011 at 10:58 pm

      Very pretty!! And I like this dish!

      Reply
    13. Richa

      November 06, 2011 at 5:21 pm

      Thanks Shulie! love your foodphotography!

      Thanks Sylvia and Georgie!

      Reply
    14. Richa

      November 06, 2011 at 5:20 pm

      Thanks Valerie, dudut, Mike! Squashlove to u all too!

      Thanks Anu, Shaheen, Jay.

      Reply
    15. georgiecakes.com

      November 06, 2011 at 4:08 pm

      WOW! 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.

      Reply
    16. Sylvia

      November 06, 2011 at 3:22 pm

      oohhh, that looks so comforting!! love it!

      Reply
    17. Shulie

      November 06, 2011 at 2:54 pm

      So 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!

      Reply
    18. Jay

      November 06, 2011 at 1:02 pm

      omg…sooooooooper tempting recipe
      Richa..;)
      Tasty Appetite

      Reply
    19. Shaheen

      November 06, 2011 at 12:20 pm

      Looks really rich, def. the time of year to be making this dish.

      Reply
    20. Mike

      November 06, 2011 at 11:27 am

      I could use a bowl of this right now. sounds so good!

      Reply
    21. dudut

      November 06, 2011 at 6:56 am

      i 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!

      Reply
    22. ANU

      November 06, 2011 at 5:36 am

      wow awesome …love it!

      Herbs and Flowers – “Parsley” – Till Nov 15th
      LGSS -“Tomato” – Nov 5th to Dec 5th
      100 Friends/Followers & GIVEAWAY

      Reply
    23. Valerie

      November 05, 2011 at 10:29 pm

      Nice soup! Now that winter has finally started your soup comes at the right time!!

      Reply
    24. Richa

      November 05, 2011 at 8:47 pm

      Thanks Junia! I am trying to post some simpler recipes so you can try some!

      Thanks Moonglow. Hope you like this soup with opo!:)

      Reply
    25. Richa

      November 05, 2011 at 8:46 pm

      Thanks Swati!

      Thanks you Regan!

      Thanks An. Yep indian spices rock!

      Reply
    26. Richa

      November 05, 2011 at 8:45 pm

      Thanks 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!

      Reply
    27. Moonglow

      November 05, 2011 at 4:18 pm

      Some 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.

      Reply
    28. Junia

      November 05, 2011 at 3:08 pm

      i am seriously fascinated by indian food. this looks so flavorful! soup is perfect for this season right now. sending some #squashlove to you!

      Reply
    29. Baker Street

      November 05, 2011 at 2:31 pm

      Mmmm.. this is like a bowl of comfort! I love the hint of cumin and carom!

      Reply
    30. Regan - The Professional Palate

      November 05, 2011 at 1:17 pm

      I’m familiar with calabash, but never knew Opo. So interesting!

      Reply
    31. Swati Sapna

      November 05, 2011 at 8:45 am

      I have always thought lauki and channa dal is the classic combo! this looks great too…

      Reply
    32. Raji

      November 05, 2011 at 6:56 am

      Lauki 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.

      Reply
    33. SKIP TO MALOU

      November 05, 2011 at 5:44 am

      we 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

      Reply
    34. archena

      November 05, 2011 at 5:29 am

      Nice I have been making lauki Chana dal all my life this looks yum!

      Reply

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