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
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.
Dr. Padma Garvey
The plant-based Doctor Mom