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Ginger, Split Pea & Vegetable Curry (Subzi dalcha)

January/February 2008

Your rating: None Average: 4.5 (34 votes)

Protein-rich yellow split peas combined with fresh vegetables yields a hearty, stewlike curry—perfect for a cold winter night by the fireplace, with a loaf of crusty bread. Try any combination of vegetables—sweet potatoes, winter squash and spinach create a sweeter offering. Don't be alarmed by the number of chiles—the vegetables and split peas bring the heat level down to make each bite addictive without being excessively hot.



READER'S COMMENT:
"Follow this recipe exactly and you won't be disappointed. It's excellent! I made it for a week-long detox diet and it was so good I forgot I was detoxing! "
Ginger, Split Pea & Vegetable Curry (Subzi dalcha) Recipe

14 Reviews for Ginger, Split Pea & Vegetable Curry (Subzi dalcha)

09/21/2009
Anonymous

Have made this recipe several times with excellent results. Like others, I reduce the amount of corn starch. Also used this dish to impress my mom-in-law. Thanks EW. I need all the bonus points I can muster.

Daytona, Camp Hill, PA

Comments
09/21/2009
Anonymous
Delicious. Dan, VT

Delicious.

Dan, VT

Comments
09/21/2009
Anonymous

I used regular lentils since my grocery didn't have the yellow split peas (chana dal). In addition, I used 4 cups of veggie broth instead of water to cook the lentils. I thought that this recipe was excellent with these substitutions made. I thought the flavors melded really well together. I will definitely make this again, healthy and flavorful.

Laura B., Austin, TX

Comments
09/21/2009
Anonymous

Sorry, I followed the recipe and found this tasteless. I gave it one star because there was no option for zero stars.

Phyllis Jacques, Venice, FL

Comments
09/21/2009
Anonymous

I give this four stars because it was so delicious, but I did vary it a little as another individual mentioned, that is, I did not use cornstarch. I cooked the chana dal and potatoes enough so that they released their starch into the broth to thicken it. I made it thick enough to eat from a plate over rice. I also cooked the cumin seeds, garlic, and chile in a mixture of canola oil and ghee, rather than adding the ghee at the end. I made half a recipe and used one serrano chile, which made it very hot for my taste and just right for my husband's.

Hilary, Great Falls, MT

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