Total Time
45 Mins
Yield
Makes 4 servings
Dan Goldberg

How to Make It

Step 1

In a large pot, bring split peas, turmeric, and 4 cups water to a boil. Lower heat to a simmer, partially cover, and cook 15 minutes.

Step 2

Add squash, salt, sugar, and star anise. Bring to a boil, lower heat to a simmer, and cook uncovered, stirring occasionally, until squash is tender, about 15 minutes.

Step 3

In a small frying pan, melt butter. When melted butter stops foaming on top, turn heat to high, add cumin seeds, and cook, stirring, until browned and fragrant, about 2 minutes. Add ginger and chiles and cook, stirring constantly, another 2 minutes. Add basil. Stir to combine and cook until basil is wilted, about 30 seconds.

Step 4

Serve stew hot, with the spiced butter poured over each serving. Or stir all the spiced butter into the pot of stew before serving.

Step 5

Note: Nutritional analysis is per serving.

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