Bengali split pea curry recipe

Ingredients 1½tsp yogurt 2tsp ground coriander 2tbsp sunflower oil 1 large onion, finely chopped 1tbsp grated fresh root ginger 1 green chilli, deseeded (or not, as you prefer) and finely chopped 1tsp turmeric 1tbsp garam masala 250g (8oz) yellow split peas boiling water, top cover 250g (8oz) broccoli, cut into bit-size pieces 25g (1oz) chopped fresh coriander

Warm the yogurt and coriander gently in a dry frying pan for a minute or so. As soon as the aroma wafts up from the pan, take off the heat and set aside. Heat the oil in a large heavy-based pan and gently fry the onion, ginger and chilli until softened. Add the yogurt and coriander with the turmeric and garam masala, and fry for a further couple of minutes. Add the split peas and pour in enough boiling water to cover the peas by about 3cm (1½in). Bring to a simmer and cook, uncovered, for 35-45 minutes, stirring from time to time. You may need to add a little more water towards the end of this time if the contents of the pan are look a little dry. Stir the broccoli into the curry and continue to cook for around 5-8 minutes, or until it is tender but with a little bite. Serve the curry sprinkled with the fresh coriander.

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