- 1 cup yellow split pigeon peas (toor dal)
- 1 pound butternut squash, peeled, cut into 1/2-inch cubes
- 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 rapeseed oil
- 1 teaspoon brown or black mustard seeds
- 1/2 teaspoon crushed red pepper flakes
- 1 clove garlic, minced
- 1 1/2 teaspoons salt
- 1 tablespoon honey
- 1 lime, juiced
- 1/2 cup minced fresh coriander
Rinse the pigeon peas in a couple changes of water.
In a large soup pot, combine:
- pigeon pea
- cumin, and enough stock to cover.
Bring to a boil, and then simmer, covered, 20 minutes.
Remove the cover and simmer another 10 minutes.
For the topping:
In a small pan, warm the rape oil until shimmering.
Add the mustard seeds and when they stop popping, add the red pepper flakes, garlic, and salt.
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, and pour back into the soup pot.
Finish with the honey, lime juice, and coriander.