Saturday, October 22, 2011

Yellow Split Pea Curry with Mock Injera

A six year old enjoying a plate of curry. Yes, that is a slice of potato kugel alongside the curry, No it isn't traditional, and yes, I put carrots in my potato kugel.

Sometimes I feel foolish posting such basic recipes, but as you can see from the photograph, Danny really enjoyed it. The bread is absurdly easy, and comes courtesy of Penniless Parenting (I swear, is there anything she can't make from scratch? If there's a next life, I want to come back as one of her kids). The curry was something I threw together.

For The Curry:

1 lb. Dried yellow split peas, sorted, rinsed and soaked overnight
6 carrots, finely diced
1 large onion, finely diced
4 cloves garlic, chopped
1 bay leaf
3-4 tablespoons oil or ghee (I used oil)
1 veggie soup cube
1 teaspoon salt
Cooking liquid from peas
Spice mix:

1/2 teaspoon turmeric
1 teaspoon coriander
1 teaspoon cumin
1/4 teaspoon dried ginger
1/8 teaspoon ground cinnamon
1/2 teaspoon red pepper flakes
1 teaspoon dried methe leaves (fenugreek)

Drain the soaked peas and place in a large pot. Cover well with fresh water and bring to a boil. Skim as needed. Reduce heat to simmer, cover leaving a vent for steam and cook about 2 hours until peas are tender, but not falling apart. Drain, reserving liquid.

In the same pot (why clean another?) heat the oil. Add the carrots, onions, garlic, and bay leaf. Cook over medium heat until onions and carrots have softened. Add the drained peas, the salt, veggie cube, and spice mix. Stir well for several minutes to let flavours combine. You may need more oil at this point. When everything is well coated, stir in enough of the cooking liquid to cover. Simmer slowly until most of the liquid has been cooked down-then add enough to cover again. This should use up most of the cooking liquid-you can go ahead and dump it all in at this point. Simmer again until nearly cooked down. With a potato masher, break-up some of the peas to make a thicker, soupy curry. You don't want to cook all the liquid out as it thickens upon cooling and standing. You can always add more water second day if needed. Taste, adjust seasonings if needed, and serve hot over rice, with mock injera (recipe follows).

Mock Injera:

1 1/2 cups white AP flour
1/2 cup whole wheat flour
1 tablespoon baking powder
1 teaspoon salt
2-21/2 cups seltzer water
1-2 tablespoons lemon juice
Oil for pan

Mix everything until you have a runny batter. Lightly grease pan, heat over medium heat (I used cast iron). Pour 1/2 cup of batter, tilt pan to coat and cook until bubbles form on top and pancake pulls from the sides. You only cook one side of this bread, and it should be soft and spongy (don't overcook it to a crispy crepe).

Serve hot (though they reheat acceptably in the microwave).

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