Indian Summer Stew: Butternut Squash, Coconut, And Lentil Stew

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1 cup yellow split pigeon peas (toor dal)

1 pound butternut squash, peeled, cut into 1/2-inch cubes (about 2 1/2 cups)

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 canola oil

1 teaspoon brown or black mustard seeds

1/2 teaspoon crushed red pepper flakes

1 clove garlic, minced

1 1/2 teaspoons kosher salt

1 tablespoon honey

1 lime, juiced

1/2 cup minced fresh cilantro leaves

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