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1 cup yellow split peas (mung dal)
2 1/2 cups butternut squash, peeled and cubed
1 tomato, diced
1/2 cup fresh, frozen, or dried shredded coconut (I used dried shredded)
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
5 cups water (or more to achieve a more soup-ish consistency)
Tempering
2 tablespoons coconut oil
1 teaspoon mustard seeds
1/2 teaspoon red chili flakes
1 garlic clove, minced
1 1/2 teaspoons salt
1/2 cup minced fresh cilantro leaves
Serves 6-8
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