Photo: Indian Summer Stew: Butternut Squash, Coconut, and Lentil Stew Recipe
Ingredients
- 1 cup yellow split pigeon peas (toor dal)
- 1 pound butternut squash, peeled, cut into 1/2-inch cubes (about 2 1/2 cups)
- 1 Roma tomato, diced
- 1/2 cup fresh, frozen, or dried shredded coconut
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground cumin
- 4 cups vegetable stock or water, or enough to cover
Tempering:
- 2 tablespoons canola oil
- 1 teaspoon brown or black mustard seeds
- 1/2 teaspoon crushed red pepper flakes
- 1 clove garlic, minced
- 1 1/2 teaspoons kosher salt
- 1 tablespoon honey
- 1 lime, juiced
- 1/2 cup minced fresh cilantro leaves
Directions
Rinse the pigeon peas in a couple changes of water.
In a large soup pot, combine the squash, drained pigeon peas, tomato, coconut, turmeric, cumin, and enough stock 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 canola 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 ladleful of soup back into the skillet (it will sizzle, be careful!), and pour back into the soup pot. Finish with the honey, lime juice, and cilantro. Adjust the seasonings, to taste, and enjoy a little Indian summer in the middle of your winter!
Per Serving Calories: 173; Total Fat: 6 grams; Saturated Fat: 2 grams; Protein: 6 grams; Total carbohydrates: 25 grams; Sugar: 5 grams Fiber: 9 grams; Cholesterol: 0 milligrams; Sodium: 435 milligrams
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By nurse_krissy
on April 13, 2013
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Amazingly delicious! At the end, I used my immersion blender and did a "rough blend" to get the consistency more like what is pictured. I'm excited to have the leftovers tomorrow after the flavors have melded together!
By kyrithia
on February 20, 2013
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REALLY good! I liked the subtle complexity of the flavors and was very easy to throw together. Completely agree that the lime and honey made it sing. I did add 1" fresh ginger and substituted chana dal (split little chickpeas for toor dal (could swear I had some!. On the ingredients like the dried coconut, toor dal, black mustard seeds--those are very common and easily available in any indian grocery. Will be making again!
By Demeralda
Flushing, MI
on January 21, 2013
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Out of this world, so complex and so many layers of flavor! Don't skip the lime and cilantro, it really rounds out this dish. I used Aarti's naan recipe as an accompaniment, it was awesome! I will definitely make this again!
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