Chana Dal & Pumpkin Soup Chana Dal is similar to the Yellow Split Pea. It has a richer, nutty, almost meaty flavor. Combined with Rice and Nan bread, it provides all the essential amino acids for complete protein. The addition of Pumpkin and a side dish such as Yoghurt gives you a complete, nutritious, delicious meal. 1 cup Chana Dal (washed & drained) 7 cups Water 1/2 tsp ground Turmeric 2 tsp fresh Ginger (grated) 1 Tbl fresh Green Chili Pepper (minced - with OR without seeds) 1 Bay Leaf 1 cup Pumpkin OR Butternut Squash (peeled, cut into 1/2" cubes) 1 tsp Salt 2 Tbls fresh Lemon Juice 3 Tbl Ghee OR Oil 1 tsp whole Black Mustard Seeds 1/2 tsp whole Cumin Seeds 1/4 tsp whole Fenugreek Seeds 1/4 tsp ground Asafoetida 6 fresh Curry Leaves 1 Tbl Brown Sugar [OPTIONAL] 2 Tbls fresh Coriander (Celantro) (finely chopped) 1. Put washed Chana Dal, Water, Turmeric, Ginger, Green Chili & Bay Leaf           in pot. Bring to boil, cover, reduce heat, simmer about 1 - 1 1/2 hours.           Foam will rise to the top. Skim off occasionally. 2. Chana Dal should almost completely disintegrate. 3. Puree soup in pot with a whisk OR remove to a blender to puree. 4. Return pureed soup to pot 5. Add cubed Pumpkin OR Butternut Squash, return to boil, partly cover,           lower heat, simmer about 20 minutes until Pumpkin or Squash is tender. 6. Heat a very small fry pan, add Ghee OR Oil. 7. Add Black Mustard Seeds, stir gently until they begin to crackle. 8. Add whole Cumin & Fenugreek Seeds. Stir gently until they begin to darken. 9. Immediately add Asafoetida & Curry Leaves. Stir once. 10. Pour sauteed spices into pureed Chana Dal soup. 11. Add Brown Sugar, stir, remove soup from heat. Allow to sit 2 minutes. 12. Add fresh chopped Coriander (Celantro). Stir once 13. Serve.