appetite magazine
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
  1. Dry fry spices for 1 min, grind in a pestle and mortar or food processor and set aside.
  2. Puree onion, garlic and ginger in a food processor until smooth, adding 1 tbsp cold water if necessary.
  3. Heat oil in a large pan and gently fry onion, garlic and ginger puree until soft and translucent (10 mins).
  4. Add spices, fry for 2 mins then add split peas.
  5. Pour in enough boiling water to cover peas and simmer, uncovered, for 20 mins stirring occasionally.
  6. Caramelise the shallots by stir frying over a medium heat.
  7. Cook until golden and crisp, then drain on kitchen paper.
  8. Set aside.
  9. Stir the broccoli through and continue to cook for 5-8mins.
  10. Serve the curry topped with the shallots and sprinkled with the coriander.
Recipe by appetite magazine at https://www.appetitemag.co.uk/bengali-split-pea-curry/