Pigeon Pea Soup with Opo Squash
[Vegan]

For the Soup:

• 3/4 cup split Toor daal(split and skinless pigeon pea. Can be substituted with Chana daal/bengal gram or Mung daal(skinless green gram))
• 2 cups opo squash/lauki cubed (found in indian stores or asian supermarkets, can be substituted with a different mild flavored squash)
• 2.5-3 cups water

For the Tempering:

• 1 teaspoon oil
• 1/2 teaspoon mustard seeds(Raee)
• 1/4 teaspoon nigella seeds(Kalonji seeds)
• 1/4 teaspoon cumin seeds(Jeera)
• pinch of asofetida (hing, optional)
• 5 curry leaves (you can find these fresh or frozen in any Indian store. If you dont have these, substitute with one bay leaf.)
• 1/2 Serrano chili pepper or chili flakes to taste
• 4-5 cloves of garlic chopped
• 1-inch piece ginger finely chopped
• 1/2 teaspoon turmeric
• 1/4 teaspoon raw sugar
• 3/4 teaspoon salt or to taste
• Cilantro for garnish