Bengali split pea curry
Serves: 4
Ingredients
- 1 large onion, roughly chopped
- 2-3 cloves garlic, peeled and sliced
- 2cm fresh ginger, roughly chopped
- 2 tbsp vegetable oil
- 200g yellow split peas
- 200g Tenderstem broccoli, sliced
- small bunch coriander, chopped
- freshly ground black pepper and sea salt
- For the spice mix:
- 2 tsp cumin seeds
- 2 tsp fennel seeds
- 2 tsp fenugreek seeds
- 2 tsp mustard seeds
- 2 tsp nigella seeds
- 1-2tsp dried chilli flakes, to taste
- For the caramelised shallots:
- 300g shallots, cut into thin slices
- 3 tbsp vegetable oil
Method
- Dry fry spices for 1 min, grind in a pestle and mortar or food processor and set aside.
- Puree onion, garlic and ginger in a food processor until smooth, adding 1 tbsp cold water if necessary.
- Heat oil in a large pan and gently fry onion, garlic and ginger puree until soft and translucent (10 mins).
- Add spices, fry for 2 mins then add split peas.
- Pour in enough boiling water to cover peas and simmer, uncovered, for 20 mins stirring occasionally.
- Caramelise the shallots by stir frying over a medium heat.
- Cook until golden and crisp, then drain on kitchen paper.
- Set aside.
- Stir the broccoli through and continue to cook for 5-8mins.
- Serve the curry topped with the shallots and sprinkled with the coriander.
