Mator Dal diye Kumro/Yellow Split Peas and Pumpkin Stew

We had a fabulous food and fun filled Thanksgiving week, with endless festive food, meeting friends and shopping. After consuming little too much Thanksgiving inspired savory and sweet treats, all we wanted to have a light, plant based meal to soothe our tummy. I made this Mator Dal diye Kumro/Yellow Split Peas and Pumpkin Stew for last night's supper. This comforting, lightly spiced stew is made with yellow split peas,  yellow mung beans and some veggies, mostly sweet pumpkin, green beans and green peas served over brown rice. It's a delicious vegan stew packed with plant based protein, fiber and other nutrients. 

I made this stew first time for a potluck Bijoya dinner some years back. There were a lot of items on the menu but one veg dish and dal/lentil were missing. I volunteered to make extra mixed veg curry and dal/lentil along with other items I signed up for. I always had excessive fresh produces from farmer's market every weekend at that time. It was Autumn and the season of pumpkin. Instead of making dal(lentil stew) and Bengali Mix Vegetable Medley  separately
I just combined them together. It really turned out amazingly delicious. Since then it has been a wonderful fall-winter favorite dish for lunch and supper.

I have perfected the recipe over the years. Instead of adding variety of vegetables, I emphasize on pumpkin rather than other vegetables that I use for Dry Roasted Yellow Mung Beans Stew.It's pumpkin season and we Bengali use it in many veg and non veg dishes. Green beans and green peas are used in this stew for beautiful color, texture and flavor without going overboard. This stew is one of the hearty ones that I make in a jiffy without any fuss whenever we crave. 

Ingredients~
3/4 cup yellow split peas
1/3 cup yellow split mung beans
2 1/2 cups pumpkin or butternut squash, cut  into small diced
1/2 cup green beans, cut into small pieces
1/2 cup frozen peas
1 green chili
3/4 tsp salt or to taste
1/4 tsp raw sugar(optional)
1/2 tsp turmeric powder
1/4 tsp Bengali whole five spice mix
1 bay leaf
1 dry red chili
3 tbsp oil
3 cups hot water
A fistful of fresh cilantro

Method~
Dry roast split yellow mung beans until light golden brown. Wash yellow split and roasted mung beans with cold water for  3-4 times. Boil beans in a medium pot with little salt, turmeric and 2 cups of water for 20 minutes or until just tender. Skim the foam off as needed. 

While beans are boiling, heat 1 1/2 tbsp oil in a large heavy bottomed pan. Temper 1/2 whole five spice and bay leaf. Saute pumpkin, salt and turmeric powder on low medium flame until tender. Add in green beans and ginger paste. Saute for 5-6 minutes. Carefully pour boiled beans over sauteed vegetables. Add in raw sugar, green chili and 1 cup of water. Bring it to a boil. Stir well and let it simmer for 5 minutes, uncovered. Add in frozen peas and let it cook for 5 more minutes. Taste and adjust the seasoning. 

Remove from the heat. Heat reaming oil in a different pan and temper reaming whole five spice and chili. Let it splutter and carefully pour over the stew. Garnish with cilantro. Serve with brown or white rice. Enjoy!!

Happy Cooking!!