My curry inspired one pot vegetarian dish.

17th January, 2021
My obsession for Asian food and spices is getting out of hand. And before I know it - I'll be putting turmeric and cumin seeds in my coffee. Shout out to my fiancé's aunt Nicky who makes the best lentil curry and chapattis in town! Speaking of coffee and lentil curry, she's the reason I'm addicted to both! In today's post I will walk you through my own little curry inspired one pot dish that we have been absolutely loving in our home! I always ensure to make enough for second and even some for the following day...

+ 1 cup of yellow split peas +
+ 1/2 cup of dried mung dahl yellow +
+ 1 white onion +
+ salt & pepper to taste +
+ 3-4 medium potatoes +
+ 2 tablespoons of tomato paste/puree +
+ 1 garlic clove +
+ 1 teaspoon dried coriander leaves +
+ 1 teaspoon cumin powder +
+ 2 teaspoons of tandoori masala +
+ 1 teaspoon of turmeric +
+ 1 teaspoon mild curry powder +
+ 2 teaspoons dried marjoram +
+ half teaspoon ginger powder +
+ yellow, green and red peppers +
+ handful of spinach +
+ 2 small tomatoes +
+ 1 tablespoon butter +
+ water +
In a medium pot melt butter, add chopped onion, fry for 2 minutes on medium heat add minced garlic, turmeric, tandoor masala, coriander, cumin, curry and ginger powder, stir, add a little bit of water and cover to simmer for couple of minutes. Rinse and drain peas and mung dahl yellow. Add to the pot with appx. 1 litre of water. You can start by adding enough water to cover the peas, and check often if more water is needed depending on how thick you'd like your dish to be. Cover with lid and cook until peas are mushy. Peel, wash and chop potatoes into cubes. Transfer into the pot along with chopped 1/3 of each colour pepper, finely chopped spinach and tomatoes, add salt and pepper to taste, cook until potatoes are soft, appx 10minutes. Use masher to mash up potatoes, stir in tomato puree, add marjoram, simmer for additional 3 minutes. Serve with home made chapattis, or rice.