Indian Summer Stew: Butternut Squash Coconut and Lentil Stew
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
- 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
Instructions
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