Photo Credit: eatingwell.com

Ginger, Split Pea & Vegetable Curry (Subzi dalcha)


Ingredients

  • 1 large russet or Yukon Gold potato, peeled, cut into 1/2-inch cubes
  • 1/2 cup yellow split peas, (chana dal)
  • 1 cup cauliflower florets, (1-inch pieces)
  • 1 cup green bean pieces, frozen or fresh (1-inch pieces)
  • 1 small (8 ounces) eggplant, cut into 1/2-inch cubes
  • 1 medium carrot, cut into 1/4-inch-thick slices
  • 1 3/4 teaspoons salt
  • 1/2 teaspoon ground turmeric
  • 1 tablespoon canola oil
  • 1 teaspoon cumin seeds
  • 4 large cloves garlic, cut into thin slivers
  • 1-3 fresh green chiles, such as Thai or serrano chiles, stemmed and thinly sliced crosswise (do not seed)
  • 1 tablespoon cornstarch
  • 1/4 cup finely chopped fresh cilantro
  • 4 long thin slices fresh ginger, cut into matchsticks
  • Juice from 1 medium lime
  • 1 teaspoon ghee, or butter (optional)