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For the soup:
- 225g yellow split pigeon peas (toor dal)
- 450g butternut squash, peeled, cut into 1cm cubes
- 1 Roma tomato,
- 115g fresh, frozen, or dried dessicated coconut
- 1/2 tsp turmeric
- 1/2 tsp ground cumin
- 950ml vegetable stock or water, or enough to cover
For the tempering:
- 2 tbsps vegetable oil
- 1 tsp brown or black mustard seeds
- 1/2 tsp crushed red pepper flakes
- 1 clove garlic, minced
- 1 1/2 tsps salt
- 1 tbsp honey
- 1 lime, juiced
- 115g minced fresh coriander leaves
How to make Indian summer stew: butternut squash, coconut and lentil stew
1) Rinse the pigeon peas in a couple changes of water.
2) 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, for 20 minutes. Remove the cover and simmer another 10 minutes.
3) To temper, in a small skillet warm the rapeseed 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 coriander.
4) Adjust the seasonings, to taste, and enjoy a little Indian summer in the middle of your winter!
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