Origin of dish:
Type of cooking:
Preparation time: 15 minutes
Cooking time: 35 minutes
Ingredients (for 4 people) :
-1 large onion, roughly choppedMethod: 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.
-2-3 cloves garlic, peeled and sliced
-2 cm piece fresh ginger, roughly chopped
-2 tbsp vegetable oil
-200g yellow split peas
-200g tenderstem broccoli, sliced into 3cm pieces
-small bunch coriander, roughly chopped
-freshly ground black pepper & 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
-1-2tsp dried chilli flakes, to taste
For the caramelized shallots:
-300g shallots, peeled and cut into thin slices
-3 tbsp vegetable oil
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.
Whilst the curry is cooking, caramelize the shallots by stir frying with the oil in a large frying pan or wok over a medium high heat. Cook until golden and crisp, then drain on kitchen paper. Set aside.
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 caramelized shallots and sprinkled with the coriander. Great served with plain rice or naan bread.