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)
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