Moth bean with buttercup squash

As the weather gets colder, we've been having a lot of soup. This year my squash of choice has been the buttercup variety. I had half a baked squash left over from the weekend and wanted to try incorporating it with some kind of bean - and moth bean with buttercup squash was created. I bought Moth Beans recently for the first time, mostly because I was curious about the this odd sounding, tiny bean. Looking it up, I found that it is pronounced Moat not Moth despite the spelling, is also known as Turkish gram and is called Matki in Hindi. 
This small, slightly longish bean is tan on the outside and brownish yellow on the inside. It has a nutty flavour and an earthy odour. Moth beans are available at Asian grocery stores or in the international aisles in large grocery chains. You can substitute with mung or adzuki bean. This high protein dish can be eaten as a snack or a meal. Serve with flatbread or rice.

 Skill Level: Easy
Serves: 4 - 6 

INGREDIENTS:

• 1 cup moth beans (soaked for a min of 3 hours or overnight 
• 1 medium onion sliced
• 2 cups baked buttercup squash     (approx. 1/2 )
• 1/2" piece of ginger grated
• 4 garlic cloves
• 2 dry red chilli
• 1/8 tsp cumin whole
• 1/8 tsp nigella * seeds
• 1/8 tsp fennel seeds
• 1/8 tsp mustard seeds
• 1/8 tsp fenugreek seeds
• 1 large tomato chopped
• 1/4 tsp turmeric powder
• 1/4 tsp cayenne
• 1/2 tsp salt
• 1/4 tsp black pepper powder
• 1/2 tsp cumin powder
• 2 T coconut oil

* Nigella seeds look like black cumin seeds, they are part of a group of 5 whole spices called paanch pooran used in Indian cooking. 

METHOD: 

1. Wash and soak moth beans for a minimum of 3 hours or overnight
2. Drain water; bring 3 cups of water to a boil and add garlic and moth beans to the pot
3. Boil until soft, drain but reserve 1/2 a cup of the liquid
4. Put oil in a saucepan and add the dry red chilli, cumin, nigella, fenugreek and mustard seeds, allow them to brown a little until fragrant. Add onions, saute until transparent
5. Cube the baked buttercup squash and add to the onion mixture, stir gently to keep the squash intact
6. Add chopped tomato, turmeric, cayenne, salt, pepper and cumin powder
7. Put the drained moth beans to the onion quash mixture, add in the reserved liquid and mix. 
8. Cover and cook on low heat for 10 minutes. Check seasoning. This dish is dry with very little liquid