Name: Seasonal Vegetables with Yellow Split Peas (Subzi Dalcha)
Yield: Serves 8
Cuisine: India
Ingredients: ½ teaspoon ground turmeric; 1½ teaspoons coarse kosher or sea salt; 1 teaspoon cumin seeds; 2 tablespoons Ghee or butter; 2 tablespoons Toasted Chickpea Flour (see Tips); 1 medium-size carrot, peeled, ends trimmed, cut into ½-inch-thick rounds; 1 cup cut green beans, frozen or fresh (1-inch lengths); 6 to 8 fresh green Thai, cayenne, or serrano chiles, stems removed, thinly sliced crosswise (do not remove the seeds); 6 medium-size cloves garlic, thinly sliced; ¼ cup finely chopped fresh cilantro leaves and tender stems; ¼ teaspoon ground asafetida; 4 lengthwise slices fresh ginger (each 2½ inches long, 1 inch wide, and ⅛ inch thick), cut into matchstick-thin strips (julienne); 1 large russet or Yukon Gold potato, peeled, cut into ½-inch cubes, and submerged in a bowl of cold water to prevent browning; 2 cups shredded cabbage; ½ cup yellow split peas (chana dal), picked over for stones

Preparation info

Serves
8

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

I love the completeness of this vegetarian version of a Hyderabadi classic from south-central India. Protein-rich yellow split peas combined with fresh seasonal vegetables yields a hearty, stew-like curry—perfect for a cold winter night by the fireplace, with a loaf of crusty French bread and a bottle of Côtes-du-Rhône.

Ingredients

½ cup yellow split peas (chana dal), picked over for stones
1 large russet or Yukon Gold potato, peeled, cut into ½-inch cubes, and subme

Method

Place the split peas in a large saucepan. Fill the pan halfway with water, and rinse the peas by rubbing them between your fingertips. The water will become cloudy. Drain. Repeat three or four times, until the water remains relatively clear; drain. Now add 4 cups water and bring to

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Ingredients

Method

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