Pumpkin Moong Dal Lentil Soup

1.Rinse the yellow moong dal and rice thoroughly under running water until the water runs clear. Set aside.

2.Heat oil or ghee in a medium pot over medium heat. Add cumin seeds and let them sizzle for about 30 seconds until fragrant.

3.Add the finely chopped onion, green chili, and minced garlic to the pot. Sauté for 3-4 minutes until the onions turn translucent and the mixture is aromatic.

4.Add the turmeric powder and stir well to combine with the onion mixture.

5.Add the rinsed moong dal and rice to the pot. Stir for 1-2 minutes to lightly toast them with the spices and aromatics.

6.Add the diced pumpkin cubes and 4 cups of water. Stir to combine all ingredients.

7.Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid. Simmer gently for 35-40 minutes, or until the dal, rice, and pumpkin are tender and the soup has thickened to your liking.

8.Using a ladle, stir the soup occasionally to prevent sticking and to help the pumpkin break down slightly, adding to the soup’s creamy texture.

9.Once cooked, season the soup with salt to taste. Stir well and cook for an additional 2 minutes.

10.Turn off the heat and let the soup rest covered for 5 minutes before serving to allow flavors to meld.

11.Serve the pumpkin moong dal soup hot, optionally garnished with fresh coriander leaves or a squeeze of lemon for added brightness.