Sunday, June 22, 2008

Yellow Split Pea Casserole

Yellow Split Pea Casserole
serves 4

2 tablespoons ghee or butter
1 teaspoon black mustard seeds
1 onion, finely chopped
2 garlic cloves, crushed
1 carrot, grated
2.5cm/1in piece of fresh root ginger, grated
1 fresh green chilli, seeded and finely chopped
1 tablespoon tomato purée
250g/9oz yellow split peas,soaked
in water for 2 hours, rinsed and drained
400g/14oz canned chopped plum tomatoes
500ml/16fl oz vegetable stock
225g/8oz pumpkin, cubed
225g/8oz cauliflower, cut into florets
2 tablespoons vegetable oil
1 large aubergine, cubed
1 tablespoon chopped fresh coriander leaves
1 teaspoon garam masala
salt and freshly ground
black pepper

• Melt the ghee or butter over a medium heat in a large heavy pan. Add the mustard seeds and, when they start to splutter and pop, add the onion, garlic, carrot and ginger.
• Sweat for about 5 minutes until soft. Add the chilli and stir in the tomato purée, then stir in the drained split peas. Add the tomatoes and stock, and bring to the boil. Season well with salt and pepper. Simmer for 40 minutes, stirring occasionally.
• Add the pumpkin and cauliflower, and simmer for a further 30 minutes, covered, until the split peas are soft.
• Meanwhile, heat the oil in a frying pan over a high heat. Add the aubergine and stir until sealed on all sides, then remove and drain on kitchen paper.
• Stir the aubergine into the split pea mixture with the coriander and garam masala. Serve immediately.

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