Indian Summer Stew of Butternut Squash, Coconut, and Lentils

Ingredients:

• 1 cup yellow split pigeon peas (tur dal)
• 450 g butternut squash, peeled and cut into 1 cm cubes (about 2.5 cups)
• 1 diced Roma tomato
• 1/2 cup fresh, frozen, or dried large coconut flakes
• 1/2 teaspoon turmeric
• 1/2 tsp ground cumin
• 4 cups vegetable broth or water (or enough to cover the vegetables)

Calcined oil:

• 1 crushed clove of garlic
• 2 tbsp. l. canola oil
• 1 tsp. mustard seeds
• 1/2 tsp crushed red pepper flakes
• 1.5 tsp coarse salt
• 1 tbsp. honey
• Juice of 1 lime
• 1/2 cup chopped fresh cilantro leaves

Preparation:

1. Rinse the pigeon peas, changing the water a couple of times.
   
   In a large soup pot, combine the pumpkin, rinsed peas, tomato, coconut, turmeric, cumin, and enough broth to cover. Bring to a boil, then reduce heat and simmer, covered, for 20 minutes. Remove the lid and simmer for another 10 minutes.
2. To prepare calcined oil: Heat canola oil in a small skillet until shimmering. Add the mustard seeds and, when they stop popping, add the red pepper flakes, garlic, and salt. Rotate the pan to ensure even frying and cook for another 10 seconds. Then pour the contents of the pan into the soup and season with salt.
   
   Ladle a ladle of soup into the pan (be careful, it will splatter!) and pour it back into the pot. Add honey, lime juice, and cilantro. Adjust the spices to taste and enjoy a little Indian summer in the middle of winter!