Sunday, June 3, 2012

Split Pea Yam Curry

This curry was inspired by Vaishali's recipe for a sweet potato and vaal dal curry.  The combination of creamy legumes and creamy sweet potatoes seemed like a stick-to-yer-ribs variation on my favorite dal recipe.  Lime juice lightens it up a bit, but this is very filling, very spicy, and very delicious.

Split Pea Yam Curry

1 tsp mustard seed
1/2 tsp cumin seed
2 cloves garlic, minced
1 TB minced ginger
1-2 serrano chilies, de-seeded and minced
1/2 tsp fennel seed
1 tsp curry powder
3 yams, peeled and largely diced
1 c yellow split peas, rinsed
3 c water
1/2 tsp turmeric
juice of 1 lime

1. Heat oil in a large saucepan.  Fry mustard and cumin until they start sputtering.  Add garlic, ginger, and chilies.  Saute several minutes, then add fennel, curry powder, and yams.  Give it a few stirs, and then add split peas, water, and turmeric.  Bring to a boil, then reduce heat, cover, and simmer 30 min or until legumes and yams are soft and creamy.
2. Just before serving, add salt and lime juice to taste.  Serve hot with rice or flatbread.  Serves 4-6.

1 comment:

Anonymous said...

oooh wow....that looks amazing! i love the combination of flavors! how creative! thanks for sharing!