Ariso Recipes
Spiced Split Pea & Vegetable Curry
Last update date: February 24, 2012
Delight in the flavors of Spiced Split Pea & Vegetable Curry. This hearty dish combines tender chana dal, vibrant vegetables, and a fragrant spice blend, creating a satisfying curry that's bursting with taste and warmth. A truly comforting meal for any occasion.
Indian
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Ingredients
6
How To Cook?
1
Place the potato in a small bowl and cover it with cold water. in a large saucepan, rinse the chana dal by adding water and rubbing them between your fingers until the water becomes relatively clear. drain and repeat this process three or four times. add 4 cups of water to the chana dal and bring it to a boil over medium-high heat. skim off any foam that rises to the surface. drain the potatoes and add them to the dal. return to a boil, reduce the heat to medium, and simmer uncovered for 5 minutes.
2
Stir in the cauliflower, green beans, eggplant, carrot, salt, and turmeric. return to a boil, cover, reduce to a gentle simmer, and cook, stirring occasionally, until the vegetables are fork-tender and the dal is soft but firm-looking, for approximately 7 to 10 minutes more.
3
Meanwhile, heat the canola oil in a small skillet over medium-high heat. add cumin seeds and cook until they sizzle and release a fragrant aroma, around 15 to 20 seconds. stir in garlic and green chilies and cook, stirring, until the garlic turns light brown and the chilies become fragrant, for about 1 to 2 minutes. remove from heat.
4
Stir the garlic-chili mixture into the cooked vegetables. take a ladleful of cooking water from the saucepan and pour it into the skillet. swish it around and then pour the "washings" back into the saucepan.
5
In a small bowl, whisk together cornstarch and 3 tablespoons of the cooking liquid until smooth. stir this mixture into the stew, along with cilantro and ginger. increase the heat to medium-high and simmer the curry, uncovered, stirring occasionally, until the sauce thickens, which usually takes around 2 minutes. stir in lime juice and ghee (or butter), if using.
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