POTATO AND YELLOW SPLIT PEA CURRY

August 23, 2014

Indian food is just amazing! I love how differently they use their spices. Most Austrian dishes start with the meat or vegetables. Indian dishes always start by frying the spices. This way your kitchen will smell mouthwatering from the first moment on. And even though the use of spices only varies slightly the resulting taste is surprisingly different every time.

POTATO AND YELLOW SPLIT PEA CURRY

  • 4 medium potatoes
  • 1 cup yellow split peas
  • 1 medium yellow onion
  • 3 cloves garlic
  • 1 small piece ginger
  • 1-2 dried red chili
  • 1 large tomato
  • 0.25 teaspoons mustard seeds
  • 2 curry leaves
  • 1 stick cinnamon
  • 0.25 teaspoons coriander seeds
  • 1 tablespoon cumin seeds
  • 2 teaspoons Garam Masala
  • 1 teaspoon turmeric powder
  • salt
  • 1 tablespoon olive oil
  • 4 cups water
  • cilantro

fox_splitpea_curry fox_splitpea_curry

_ rinse split peas and allow to drain

_ peel potatoes and cut into equal sized cubes

_ finely chop onion and tomato

_ mince garlic and ginger

_ saute onion in olive oil

_ add ginger and garlic [saute for another 2 minutes]

_ add all spices, curry leaves and chile [stir constantly until spices begin to pop]

_ add potatoes, tomato, split peas and water

_ stir well and bring to a boil

_ reduce heat, cover and simmer until split peas and potatoes have softened [about 30-40 minutes]

_ season with salt and more spices if needed

_ mix in chopped cilantro right before serving


_ serve with basmati rice

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