Golden Split Pea and Pumpkin Soup

Autumn is still months away but when I was cleaning out the freezer I realized I still had quite a bit of pumpkin left over from last fall so I figured I would put it to use in an experimental recipe-

I took a basic North Indian Chana Dal recipe and tweaked the spices for a more Autumnal flavor. The caramelized maple scent of the fenugreek seed and bready, savory quality of the nigella compliment the earthy sweetness of the split peas. I use cassia cinnamon in this recipe instead of Ceylon cinnamon as it has a sweeter scent with vanilla undertones (due to it’s coumarin content). The pumpkin marries well with the peas and sweet and savory spices and imparts a rich, golden hue to the soup. This soup goes well with naan, roti or masala paratha.

Peas: Golden Split Pea and Pumpkin Soup

*The Thai chilies give this recipe a little kick- if you don’t like the heat you can skip them. A pinch of stevia extract works nicely in place of the jaggery.

*For a velvety smooth soup take the soup off the heat when the peas are all tender. Remove the cinnamon stick and tej patta and puree the soup (in batches) in a blender until smooth. Reheat and add the amchur and cilantro before serving.

  1. Soak split peas with baking soda in cold water for an hour or so. Drain peas, and rinse in several changes of water.
  2. Melt ghee over medium heat in a pot. Add the fenugreek, nigella, tej patta, cinnamon stick and Thai chilies (if using). When the seeds start to splutter add the onion and sauté a few minutes till onion begins to caramelize. Crush garlic directly into the pan and cook, stirring, until garlic is fragrant and starts to turn golden (do not brown/burn the garlic).
  3. Add the asafetida, chili, garam masala and tumeric powders. Cook, stirring, until the ghee becomes golden hued- about a minute. Add the tomatoes and pumpkin puree and simmer until the sauce thickens- about 5 minutes.
  4. Add peas, a tsp of salt, the sugar and enough water to make a thick soup. Bring to a boil, lower heat and let simmer until the peas are very tender- about 30-40 minutes. If you cook them long enough they will “melt” and develop an almost pureed quality. Add water if it isn’t soupy enough.
  5. Stir in amchur, remove from heat then add cilantro. Serve topped with a dollop of yogurt, green onions, and a dusting of grated nutmeg or extra garam masala.


Sweet and Savory Stewed Kidney Beans

The spice and cocoa blend used in this recipe is based on an authentic Mexican dark red mole recipe I found. The blend of smoky chipotle, sweet cinnamon and savory cumin and herbs compliments the rich, meaty quality of the kidney beans-

Kidney Beans: Sweet and Savory Stewed Kidney Beans

*You can use pre-ground spices instead of whole ones but the flavor won’t be as rich. You should use the thin, papery sticks of cassia cinnamon- the thick bark pieces can destroy a spice grinder. Save the thick pieces of cassia for mulled wine or cider. Thai chilies (or peri peri peppers) will give this dish some heat. If you want something less spice use ancho chilies or cayennes. Also ¼ tsp of stevia powder (or other sugar substitutes) can be used instead of brown sugar.

*I just pureed the raisins with the tomatoes. Other dried fruit like prunes or dates would also work.

*For a non-vegetarian version ground beef (lightly browned) would work well in this recipe. I would add it after the beans have become tender as they take quite awhile to cook. And on that note make sure to simmer/boil the beans for at least half an hour- kidney beans contain phytotoxins that can cause gastric upset (think extreme wind breaking). Thouroughly cooking the beans destroys these toxins. Pre-soaking them with baking soda also helps.


  1. Soak beans at least overnight (24 hours is even better) in cold water with baking soda. Drain beans and rinse in several changes of water
  2. Grind cinnamon, cumin, allspice, oregano, peppercorns, thyme, cloves, nutmeg and Thai chilies (if using) into a fine powder in a spice grinder. Place in a bowl and mix in cocoa and chili powders. Set aside.
  3. Melt butter in the large pot over medium heat. Add onion and bay leaves and sauté until the onion softens and begins to caramelize.
  4. Crush garlic and add that to the pot. Sauté the garlic for 30 sec or until fragrant and beginning to turn golden. Do not brown/burn the garlic.
  5. Add raisins, tomatoes and ground spice mixture to the pot and simmer for 5-8 minutes, stirring frequently, until gravy is thick.
  6. Add beans, water to cover (and a little extra depending on how soupy you want this dish), a tsp of salt and the sugar.
  7. Bring to a boil, then lower heat and let simmer 40-60 min or until the beans are very tender. Mash a cup of the cooked beans into a fine paste and return them to the stew. Continue to simmer, uncovered for about 20 min until stew is very thick. Remove from heat, add salt to taste and then stir in the cilantro.
  8. To serve, spoon over rice, add a dollop of sour cream and mix thoroughly. Garnish with shredded cheese, jalapenos, green onions and a dusting of ground cumin, cinnamon, chipotle and some freshly cracked black pepper.