- 40 gm ginger, coarsely chopped
- 5 golden shallots, 4 coarsely chopped, 1 thinly sliced
- 3 garlic cloves, 2 coarsely chopped, 1 finely chopped
- 80 gm ghee
- 2 long green chillies, thinly sliced, or to taste
- 2 tsp black mustard seeds, plus 1 tsp extra
- 2 tsp each coriander seeds and cumin seeds, coarsely crushed
- 2 tsp each ground turmeric and garam masala
- 1 tomato, coarsely chopped
- 1 sprig fresh curry leaves
- 250 gm yellow split peas
- 800 ml canned coconut milk
- 500 ml (2 cups) chicken stock
- Juice of 2 limes, or to taste, plus extra wedges to serve
- 3 carrots, cut into julienne
- To serve: thick natural yoghurt and coriander
- 60 gm ghee
- 2 golden shallots, thinly sliced
- 2 long green chillies, thinly sliced
- 2 sprigs fresh curry leaves
- 1Process chopped ginger, chopped shallot and coarsely chopped garlic in a food processor to a paste. Heat half the ghee in a large saucepan over medium-high heat, add shallot mixture and chilli and sauté, stirring occasionally, until tender (4-5 minutes). Add seeds and spices and fry until fragrant and mustard seeds start to pop (1-2 minutes), then add tomato and cook, stirring occasionally, until tomato breaks down (2-3 minutes). Stir in curry leaves, then add split peas, coconut milk and stock, bring to the simmer and cook, stirring occasionally, until split peas break down (35-40 minutes). Stir in half the lime juice and season to taste.
- 2When the split peas are almost cooked, heat the remaining ghee in a large frying pan over medium-high heat, add sliced shallot and finely chopped garlic and sauté until tender and slightly caramelised (5-6 minutes). Add carrot and toss occasionally until just tender (2-3 minutes). Stir in the remaining lime juice, season to taste and keep warm.
- 3For tadka, heat ghee in a small saucepan over medium-high heat, add shallot and sauté until light golden (6-7 minutes). Add chilli and stir occasionally until crisp (1-2 minutes). Remove from heat and add curry leaves (be careful, hot oil will spit).
- 4To serve, divide curry and carrot mixture among bowls, spoon tadka over and serve hot with yoghurt, coriander and lime wedges.
Drink Suggestion: India pale ale. Drink suggestion by Max Allen
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