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1
Rinse the pigtails and boil them once to remove excess salt.
2
Place the pigtails into a pressure cooker with split peas (dal) to create a flavorful broth.
3
Prepare vegetables by peeling and cubing carrots, pumpkin, potatoes, and sweet potatoes.
4
Prepare corn by slicing into rounds, shaving kernels, and using some to make creamed corn.
5
Make creamed corn by melting butter, sautéing onions, stirring in flour, then adding corn, garlic, thyme, milk, cream, sugar and salt. Cook until tender, then blend with a hand blender until creamy but not necessarily perfectly smooth.
6
Heat oil in a heavy-bottomed pot, add onion, pumpkin, potato, sweet potato and carrot, and allow them to soften.
7
Once the pressure cooker finishes, pour the pigtail and dal broth into the vegetable pot along with creamed corn, sliced corn, shaved kernels, green seasoning, dried spices and coconut milk.
8
Bring the soup to a boil, then reduce to a simmer and allow everything to blend together.
9
Make dumplings by mixing flour, salt, sugar and water to form a soft dough.
10
Pinch and roll small pieces of dough and drop them into the simmering soup.
11
Allow the dumplings to simmer in the soup until tender.
12
Finish with fresh herbs (bandania, celery leaves and parsley), taste and adjust seasoning as needed.
PrimedTableBETA
