Golden Squash and Split Pea Dal

comments (3) July 31st, 2008

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Click To Enlarge Photo: Scott Phillips

1 cup dry yellow split peas
3 cups water
2 tsp. sesame oil
1 medium to large onion, chopped
2 cups peeled, cubed butternut squash (roughly 1-in. cubes)
4 cloves garlic, minced
1 tsp. finely grated ginger root
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. ground turmeric
Pinch of cayenne
Freshly ground pepper
1/2 cup vegetable stock

4 servings

Combine the split peas and water in a medium saucepan. Bring to a boil, then lower the heat and simmer, loosely covered, for 30 to 40 min.,
or until tender.

Heat the oil in a large skillet set over medium heat. Add the onion and sauté 3 to 4 min., until it’s translucent. Add the squash, garlic, ginger, cumin, coriander, turmeric, cayenne, and pepper. Continue to sauté for about 1 min., taking care not to burn the spices.

Add the stock and bring to a simmer. Cover the pan and cook the mixture gently for 5 to 10 min., until the squash is tender. Stir in the cooked peas, and season with salt and more pepper, if necessary.

Note: This spicy Indian dish is often served over rice, making a combination of legumes and grains that provides complete protein.

Recipe by Susan Cheney
December 1996
from issue #6

posted in: squash, peas, winter squash, main dish

Comments (3)

justinfinch writes: Light and testy
Posted: 3:32 am on May 18th
Mathewreid writes: just incredible
Posted: 3:31 am on January 11th
Isaacfinley writes: Brilliant...
Posted: 2:10 am on January 7th
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