Prep: 1. Peel, seed and cut squash into 1 inch cubes. 2. Grate ginger. 3. Halve, seed and thinly slice serrano peppers. 4. Chop basil leaves. Make: 1. In pot, bring split peas, turmeric and 4 cups water to boil. Lower heat to a simmer, cook uncovered, stirring occasionally for 15 minutes. 2. Add squash, salt, sugar, and star anise. Bring to a boil, lower heat to simmer and cook for about 15 minutes, until squash is tender. 3. Meanwhile, in a frying pan, melt butter. When it stops foaming, turn heat to high, add cumin seeds, and cook, stirring until browned, about 2 minutes. 4. Add ginger and peppers and cook, while stirring for 2 minutes. 5. Add basil and cook for another 30 seconds, until wilted. 6. Serve stew hot, with spiced butter poured over each serving, or stir butter into stew before serving.
If you can't find serrano peppers, substitute with 2 jalapeños!