Tenderstem and Bengali Split Pea Curry
- 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 chilli 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