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A more time-consuming pub cooking technique which also produces delectable food is pit cooking. Pit cooking is very good for items that could be wrapped in aluminum foil to be cooked. It is also a wonderful camp cooking method if you are using a dutch oven or cast iron cookware. Pit cooking warms your meals by heating rocks and coals that are buried in the floor. As the rocks cool away, their emitted heat cooks the food. To pit cookfirst dig a hole that’s approximately three times bigger than your own cookware. Line the pit with stones and construct a fire in the middle. Once the flame has burned rapidly for approximately one hour, push the hot coals and rocks into the middle. Twist your wrapped meals covered skillets in addition to the rocks and coals and put more on top. After a number of hours, you’ll have some delicious camp food to enjoy.
We hope you got benefit from reading it, now let’s go back to pumpkin masoor dal soup recipe. To make pumpkin masoor dal soup you only need 10 ingredients and 10 steps. Here is how you do it.
The ingredients needed to make Pumpkin masoor dal soup:
- Use 1/4 kg Yellow pumpkin - cut into cubes
- Provide 2 tbsps Masoor dal -
- Use 2 tbsps oats Quick cooking -
- Provide 1 Carrot - cut into cubes
- Prepare 1 Tomato - cut into cubes
- Prepare 2 inchs Ginger - finely chopped
- Prepare Salt - as needed
- Use black pepper Freshly ground - as needed
- Get 1/2 tsp Jeera powder - (optional)
- Use 2 tsps Oil -
Steps to make Pumpkin masoor dal soup:
- Powder the oats in a dry mixie jar. Keep it aside
- In a pressure pan, heat oil. Add ginger and saute for a few seconds.
- Add pumpkin and carrot cubes and saute for 2 minutes
- Add jeera powder, tomatoes and masoor dal. Mix well for a minute
- Add enough water to cover the veggies
- Close the pressure pan. Once the steam starts to form, put the whistle and pressure cook for 3 whistles
- After the steam is released, puree the contents using a stick blender while it is hot (If you don't have one, wait till it cools and then puree it in a mixer)
- Heat the pureed soup again, add oats powder and mix well. Add the required salt and ground pepper.
- Once the soup has thickened to the required consistency, switch off the flame.
- Serve it hot with bread toast.
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