Potakhe de Potiron: Chana Dal and Squash Soup

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Ingredients to serve 6:

1 ¼ cup chana dal or yellow split peas

Vegetable broth as needed.

Salt and pepper to taste

2 Tb olive oil

1 tsp cinnamon

¼ tsp fresh (preferably) or ground ginger

¼ tsp saffron

4lb butternut squash or kabocha squash

3 Tbs finely chopped flat leaf parsley

Preparation:

· Cook the chana dal or split peas in a pressure cooker for one hour with water.

· Add vegetable broth as needed, salt and pepper to taste, the oil, cinnamon, ginger, saffron, and put in the squash.

· Simmer until the squash falls apart.

· Sprinkle with flatleaf parsley and offer khefir or yogurt at the table for people to add as desired.

Source: Adapted from: http://www.mendosa.com/recipe8.html andThe Book of Jewish Food by Claudia Roden (Alfred A. Knopf, 1996), page 319.

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This page contains a single entry by Alakananda Ma published on November 10, 2014 9:00 AM.

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