1/2 cup yellow split peas
2-1/2 cups water
1 onion, chopped
3 garlic cloves, chopped
1 slice ginger, chopped, 1/2-inch
1 red chili
2 tablespoons ghee
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon turmeric
1/2 small cauliflower, separated into florets
2 medium carrots, diced
1/2 medium eggplant, diced
1/2 small cabbage, sliced
lemon juice
1/2 teaspoon cayenne

In a large pot, combine the split peas with the water and cook for 30 to 50 minutes, till soft.

Heat ghee till hot. Sauté, onion, garlic, ginger and chili. (Add more chili if you want a hotter curry). Add the rest of the spices and sauté for 2 minutes. Add vegetables and cook for another 5 minutes. Add 1/2 cup stock from the split peas. Cover and cook for 15 minutes, or until the vegetables are tender.

Add cooked split peas to the vegetables. Squeeze with lemon juice. Check to see if you need salt. Simmer for another couple of minutes and serve.

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