Indian Summer Stew

from
1 cup yellow split peas (mung dal)
2 1/2 cups butternut squash, peeled and cubed
1 tomato, diced
1/2 cup fresh, frozen, or dried shredded coconut (I used dried shredded)
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
5 cups water (or more)

Tempering
2 tablespoons coconut oil
1 teaspoon mustard seeds
1/2 teaspoon red chili flakes
1 garlic clove, minced
1 1/2 teaspoons salt

1/2 cup minced fresh cilantro leaves

Serves 6-8
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Rinse the split peas in a couple changes of water.

In a large soup pot, combine the squash, drained split peas, tomato, coconut, turmeric, cumin, and enough water to cover. Bring to a boil, and then simmer, covered, 20 minutes. Remove the cover and simmer another 10 minutes.

To temper: In a small skillet, warm the coconut oil until shimmering. Add the mustard seeds and when they stop popping, add the red pepper flakes, garlic, and salt. Swirl the skillet so the contents cook evenly, and cook another 10 seconds. Then pour the contents of the skillet into the soup, along with the salt. Spoon a ladle full of soup back into the skillet (it will sizzle, be careful!), and pour back into the soup pot.Adjust the seasonings, to taste. Garnish with chopped cilantro.

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