Dr. Padma Garvey

The plant-based Doctor Mom 

Fall Vegetable Stew

Time to take advantage of the fall harvest.  This soup is salty, sweet, sour, and spicy.  You can find the Indian spices at any local Indian grocery store.

Prep time:  30 minutes

Cook time: 30 minutes

Serves: 10


One and ½ cups of diced fall vegetables such as pumpkin, acorn squash, yams, sweet potatoes, spaghetti squash, etc.  A combination of a few is wonderful.  You can even leave the skin on all except for pumpkin.  One small white onion, chopped

Two to three green chilies, sliced down the middle

One small red or green bell pepper, chopped

Half a Japanese eggplant, cut into large chunks

1/2 cup of toor dal, toasted until golden in a skillet and then pressure cooked with one cup of water for about 10 minutes. You can also use yellow split peas instead and you don't have to toast them first.

Five curry leaves

½ tsp of tamarind paste

½ tsp of turmeric powder

One tablespoon of agave nectar


One teaspoon of oil

One teaspoon of black mustard seeds

Five to seven menthi seeds (optional)

Hingh powder (optional)

In a medium soup pot, add 6-8 cups of water.  Heat over medium flame.  To the water, add all your vegetables, the pressure cooked lentils, curry leaves, agave nectar, tamarind paste, and ½ tsp of salt.  Cover with lid and let boil well.  You want the vegetables to become extremely tender.  You may need to add water if too much evaporates.  As the soup starts thickening, take a small nonstick pan and add one tablespoon of oil and heat to medium.  When the oil is hot, add mustard seeds and menthi seeds.  As they start to pop, add two to three quick dashes of hingh powder.  Add the contents of skillet to the soup and stir well.  Add the turmeric powder.  Add salt to taste at the end.  If you want to thicken the soup more, take a one heaping tablespoon of garbanzo bean flour and add some warm water and stir until you get the consistency of a thick syrup.  Add the mixture to the soup as you stir the soup.

You can place some cooked brown rice or millet in a bowl and ladle the soup into the bowl, stir well and enjoy.