Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Green Split Peas with Acorn Squash

Dazzling Dals ~ Matar Kadoo Ki Dal

Last week I watched a documentary on pumpkins called “Lords of the Gourd,” on PBS. The effort that goes into the giant pumpkin production was really amazing to see. Pumpkins were bathed in milk for prize winning looks, fed on bathtub sized fertilizer solutions, and grown to a groan-inducing size of 800, 1,200, 1,500 pounds – it’s pumpkin passion, godzilla style. The documentary covered many aspects of this competition craziness, but they forgot to mention how these giant pumpkins taste. It doesn’t matter I guess.

If I ever participate in such competition, my pumpkin would be nourished on food blogs feed.:) Thousands of food blogs and all those mouthwatering recipes, the baby pumpkin would have no choice but turn in to a big balloon. Here is the rough sketch of how-to setup. The overfed champion would not only be big, but I am confident that it would also win in taste department. If not, I can always rely on my prized pumpkin recipe “Matar-Kadoo ki Dal”, the kind of dish that will thrill the taste buds and delight the eyes.

“Matar-Kadoo ki Dal” is a traditional Indian recipe, with green split peas and pumpkin. Typical Indian masala seasoning, and for special spicy touch, wadis (sundried dal-spice rounds) and peppercorn are added. Perfect for cool weather, but watch out for those intracranial explosions.:)

Acorn Squash and Green Split Peas for Matar Kadoo Ki Dal
Acorn Squash and Green Split Peas for Matar Kadoo Ki Dal

(for two, for two meals)

2 cups green split peas
2 cups pumpkin, peeled and cubed. (I used acorn squash)
½ cup wadis (available at Indan grocery)
1 big red onion, finely chopped, about a cup
1 teaspoon, ginger-garlic-cilantro paste
1 teaspoon goda masala powder (or garam masala)
¼ teaspoon black peppercorns- coarsely crushed
Salt and turmeric to taste
For tadka or popu:
2 tablespoons peanut oil,
Pinch each, cumin and mustard seeds
8-10 curry leaves

Take green split peas in a vessel. Cover with water and simmer to tender (but not too soft).

While the split peas are cooking, in another big pot, heat peanut oil. Add and pan-fry the wadis to crisp. Remove them to a plate and set aside.

In the same pot, to the heated oil, add and toast cumin, mustard seeds and curry leaves. Next goes the onion and ggc paste. Cook until onions are soft. Add the cubed pumpkin, and saute for about five minutes.

Stir in the cooked green split peas along with the water they simmered in. Also, add the goda masala powder, peppercorns, salt and turmeric. If the dal looks too dry, dilute it with water, about a cup. Mix, cover, and simmer for about 10 to 15 minutes, till the pumpkins reach the softness you desire. (Both pumpkin and green split peas cook to soft in short time.)

Sprinkle the crisp wadis and serve with rice or roti. It tasted great on its own also.

Green Split Peas with Acorn Squash (Matar-Kadoo Ki Dal with Wadis) and A Palate Refresher, Mandarin

From Hindi to English: Matar = Peas, Kadoo = Pumpkin
Recipe adapted from “The Spice Box by Manju Shivraj Singh”

Posted by Indira©Copyrighted in Peas (Split),Pumpkin (Monday November 5, 2007 at 7:38 pm- permalink)
Comments (17)

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17 comments for Green Split Peas with Acorn Squash »

  1. Yayayay.. I am first to comment Indu…:) and the pics in ur blog are always so lovely and creative..:D Loved ur “Mattar kaddu ki daal” !!

    Comment by Siri — November 5, 2007 @ 8:16 pm

  2. Hi Indira,
    I can’t tell you how much I enjoy your recipes, postings, and the crisp clean pictures.

    I am big fan of all “orange” colored vegetables that are a bounty in Fall.
    I want to add that butternut squash, pie pumpkin, even the some of carving pumpkins all are very good to make this daal and even sambar. These are much smoother when cooked. I even use them in my kids’ pasta/alfredo sauce.


    Comment by Gabi — November 5, 2007 @ 9:02 pm

  3. Pumpkin in all forms taste great. this particular dish looks very inviting. Indira, today I am planning to call those stealers and give a nice word to them!

    Comment by Nirmala — November 5, 2007 @ 9:56 pm

  4. That’s a fantastic recipe. I am going to try this for sure.

    Comment by Madhuli — November 6, 2007 @ 2:22 am

  5. wow..this is a new recipe for me and also have never tasted acorn squash..this will give me an opportunity….

    Comment by Rajitha — November 6, 2007 @ 6:05 am

  6. I too have never have tried acorn squash with dal. Good way to get kids eat a vegetable and dal both 🙂

    Comment by Anjali Damerla — November 6, 2007 @ 6:55 am

  7. Hi Indira
    First time commentator and new to the US, but not new to your blog… I used to try your recipes in South Africa as well! I love your pictures and and your style… keep up the good work.


    Comment by Anjali Chirayil — November 6, 2007 @ 1:01 pm

  8. If it has wadi in it, then it must be good….

    Comment by Freshma — November 6, 2007 @ 3:20 pm

  9. Acorn squash ante budidha gummadi kaya na? ma ammamma gummadikaya talimpu chesavaru bellam vesi. Enduko naku adi gurthuku vasthundi. Very nice recipe!

    Comment by kalva — November 6, 2007 @ 4:54 pm

  10. Another dal recipe for me to make! Thanks Indira 🙂

    Comment by Cynthia — November 6, 2007 @ 6:28 pm

  11. Thank you all for your nice notes.

    Thanks Nirmala!
    Vijay mentioned that he will take care of the problem but he has been quite busy. I think he is going to call tonight.

    Kalva: Avunu memu kuda gummadi pulusu chestaamu. Bellamu mariyu chintapandu vesi. Baaguntundi rotte loki.
    Budida gummadi ante Hubbard squash anukontaanu. Acorn squash ku link add chesaanu, adi click chesi chundandi. Hubbard squash gurunchi kuda raasaru aa site lo.

    Comment by Indira — November 6, 2007 @ 7:28 pm

  12. Hi, If you liked Lords of the Gourd, you should check out Bill’s Big Pumpkins. It’s a very independent documentary about a man who grows giant pumpkins, following him from seed to competition.

    BTW, giant pumpkins taste dull. You probably wouldn’t want to eat one anyway because of all the chemicals, fertilizers, and bug repellents they use.

    Comment by pumpkinson — November 8, 2007 @ 8:21 am

  13. Hi Indira,
    I’m new to US, trying to improve m cooking skills with the help of you guys out there.
    I actually never tasted any of these American squash/pumpkim, I just want to know that do they all taste like our yellow Indian pumpkin or different. If you can tell me that then I can make try these recipes.

    Hi Radha:
    The pumpkin I used for this recipe, acorn variety has a sweet taste, like cantalope but has a strong pumpkin smell. Buttercup squash also suits this recipe. They all taste almost like our pumpkin.
    Hope this helps.
    – Indira

    Comment by Radha — November 9, 2007 @ 7:09 pm

  14. Hi Indira, what a coincidence! I made split pea dal with beerakaya day before yesterday (which, I’ve consumed without even taking a picture. Lazy me). I’ve not tried acorn squash in cooking although I’ve made baby food out of it for my daughter. Would try this. Thanks for the recipe.

    Comment by Vani — November 10, 2007 @ 2:16 pm

  15. What is green split peas?? Is it moong daal split with the chilka on, or is the sookha matar that you get in the market, but I have never seen the split variety?? Pls help coz your dish looks outright yummy

    Comment by Shella — November 15, 2007 @ 10:34 pm

  16. Thanks Indira, previously I was little afraid to try this but now Im going to make it for sure.
    Thanks again!

    Comment by Radha — November 19, 2007 @ 8:20 pm

  17. Loved this recipe…simple and superb taste…i tried yellow pumpkin instead of acorn and it gave it a little sweet taste but loved the overall taste…reminded me of my mom’s ‘kootu’ taste..thanks Indira!

    Comment by Shreya — March 16, 2008 @ 7:04 pm

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