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Ginger, Split Pea & Vegetable Curry (Subzi dalcha)

January/February 2008

Your rating: None Average: 4.3 (40 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)

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

09/21/2009
Anonymous

My New Years resolution was to try 10 new recipes each month. The Ginger, Split Pea & Vegetable Curry was my first new recipe of the year. I followed the instructions exactly as written and it was excellent! Next time I will experiment with different vegetables and use broth instead of water. Good cold weather comfort food.

Jim, Seattle, WA

Comments
09/21/2009
Anonymous

I thought this was so yummy, and very adaptable. Like others, I used the veggies I had on hand. The only change I'd make is regarding the lentils. Perhaps mine are old, but they were far too al dente for my taste. I wanted them to fall apart and into the broth, not be hard little nuggets. Next time I'll cook the lentils for an extra 15 minutes or so. Otherwise, this was perfect.

Wren, Wolcott, CO

Comments
09/21/2009
Anonymous

I'd give this a 3.5, if the site permitted. I used 5 Thai peppers, which was perfect for us but we love spiciness. I also switched the veg to what we had on hand: potatoes, parsnips, broccoli, cauliflower, carrots and green pepper. Regrettably, I overcooked the broccoli. (I should have added it later on.) My only recipe-related reservation is that it tasted a little too limey. Next time, I'll add slightly less lime and let the flavors meld a wee bit longer.

Kelly, Seattle, WA

Comments
09/21/2009
Anonymous

My husband, who is from Sri Lanka, really enjoyed this recipe. You can use any veggies you have on hand. I did make a few modifications... 1.) I used organic vegetable stock rather than water. 2.) I did not wash all the starch off the split-peas prior to cooking. As a personal preference, I prefer to use this as a means of thickening rather than using corn starch. 3.) When first boiling the split-peas, I add 1/2 the salt to the water and all the turmeric. THEN, I skim the starch with the grit from the tumeric (tumeric can sometimes leave a grittiness that can be removed with skimming from boiling water). 4.) I use sliced jalepenos - my husband really likes the flavor. 5.) After cooking the cumin seeds in the oil, I add the garlic and ginger to the cumin in the oil until it is fragrant. Then I turn off the heat and then add the jalepenos. This mixture is then added to the vegetables. Tip for eating left overs: a squeeze of lime after the curry is re-heated will really refresh the dish.

Susanna, Kennett Square, PA

Comments (1)

13 comments

 
blubyu1958 wrote 35 weeks 2 days ago

Thank you for the tips on

Thank you for the tips on your preparations....as I'm certain I'll follow it when I make the Curry!!!

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