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Subzi Dalcha Vegetables with Yellow Split Peas
A vegetarian take on the Hyderabadi dalcha: chana dal simmered with potato, cabbage, green beans and carrot, then finished with a garlic and chile ghee tempering and toasted chickpea flour for a hearty, stew-like winter curry.
- YieldServes 8
- Hands-on45 min
- Total1 h 26 min
- Difficulty
Ingredients
- 100 gyellow split peas (chana dal), about 1/2 cup, picked over for stones
- 300 grusset or Yukon Gold potato, 1 large, peeled, cut into 12 mm cubes and held in cold water
- 140 ggreen cabbage, shredded, about 2 cups
- 110 ggreen beans, fresh or frozen, cut into 2.5 cm lengths
- 75 gcarrot, 1 medium, peeled, cut into 12 mm rounds
- 1½ tspcoarse kosher or sea salt
- ½ tspground turmeric
- 2 tbspghee or butter
- 1 tspcumin seeds
- ¼ tspground asafetida
- 7fresh green Thai, cayenne or serrano chiles, 6 to 8, stems removed, thinly sliced crosswise, seeds left in
- 6 clovesgarlic, medium, thinly sliced
- 2 tbsptoasted chickpea flour (bhuna besan)
- 4 tbspfresh cilantro leaves and tender stems, finely chopped
- 4 slicesfresh ginger, each about 6 x 2.5 cm and 3 mm thick, cut into fine julienne
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