Tenderstem and Bengali Split Pea Curry

  • Preparation Time15 mins
  • Cooking Time35 mins
  • Serves4
  • DifficultyMedium
1 large onion, roughly chopped
2-3 cloves garlic, peeled and sliced
2 cm piece fresh ginger, roughly chopped
2 tbsp vegetable oil
200g yellow split peas
200g Tenderstem, sliced into 3cm pieces
Small bunch coriander, roughly 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
1-2 tsp dried chili flakes, to taste

Make the spice mix by dry frying the all the spices together for a minute or so. As soon as you smell their aroma wafting up strongly from the pan tip them into a pestle and mortar and roughly grind. Set aside.

Puree the onion, garlic and ginger in a food processor until smooth, adding a tablespoon or so of cold water to help this process along if necessary.

Heat the oil in a large heavy based pan and gently fry the onion, garlic and ginger puree until soft and translucent. This should take around 10 minutes.

Add the ground spices and fry for a further couple of minutes before adding the split peas. Pour in enough boiling water to cover the peas by about 3cm and bring up to a simmer. Cook, uncovered, for 20 minutes stirring from time to time. You may need to add a little more water towards the end if it is looking a little dry.

Stir the Tenderstem through the curry and continue to cook for around 5-8 minutes or until it is tender but with a little bite.

Serve the curry topped with the coriander. Great served with plain rice or naan.

Recipe courtesy of Tenderstem Broccoli

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