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Chana Dal, Pumpkin & Coconut Soup

May 31, 2016

Chana Dal, Pumpkin & Coconut Soup

 

Chana Dal, Pumpkin and Coconut Soup

 

Recipe by Paolla Frias from Amora Sweet & Natural

Paolla Frias

This creamy, rich and comforting soup is ideal for this time of the year. I know you might be thinking that’s just another pumpkin soup recipe or I didn’t have anything more delightful to post, but this soup has an amazing Indian zest also I was craving pumpkin and coconut cream soup tonight and wanted to share it with you as well. In case you haven’t tried making, it’s super easy!

It’s very important to soak the chana dal before cooking it (or any other pulse that you have in your pantry). Soak it for at least 5 hours to enhance digestibility and nutrient absorption, if not those enzyme inhibitors are going to be in your gut causing you gas and that is not good. This pulse (lentil, pea and types of bean) provides an excellent source of protein, iron and zinc also rich in the B vitamins thiamine and folic acid. Particularly good for us adopting a vegetarian or vegan diet.

If you’re trying to eat healthy including lots of vegetables, fruits, whole grains, nuts etc it’s very important to consider buying organic ingredients. I know sometimes can be expensive but it’s safer and more nutritious, also it’s better for the environment and more friendly to animals.

Ingredients:

2 cups chana dal (soaked for 5 hours)

2 tablespoons coconut oil

1 onion

2 garlic cloves

Small ginger knob

2 carrots

1 celery stalk

½ pumpkin

1 can of coconut cream

Handful of hemp-seeds

Method:

In a large sauce pan melt the coconut oil and gently saute the onion, garlic, celery and dal. Pour in 2L of water plus 1 cube of vegetable stock, let it cook in a low temperature for approximately 10 minutes.

Add the diced pumpkin, carrots and ginger and let it simmer for 10 minutes stirring occasionally until all the ingredients are soften enough.

Pour the coconut cream, bring back to the boil, then purée with a hand blender. I seasoned with himalayan salt, cayenne pepper and ground coriander.

In my opinion the consistency is perfect, don’t need to push the soup through a fine sieve to make it more smooth.

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This Chana dal, pumpkin & coconut soup will taste even better if you serve it with a sourdough or rye toast. I added a handful of hemp-seeds on top to give that nice crunch and add more nutrition to the dish.

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For step by step pictures and more details about this amazing recipe, please click here

 

Enjoy a good treat of health! 

xxx

Love & Light!

Pitanga Team





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