10 September 2010

Melanie's Pumpkin, Basil and Split Pea Curry

I'm loving the dahl recipes being sent in. Who knew there could be so many variations of such a simple dish? After the success of Rach's coconut and spinach dahl, I'm keen to branch out and give this recipe a go too. And, it calls for basil - one of my all-time-favourite herbs.

Thanks Melanie!

Melanie's Pumpkin, Basil and Split Pea Curry

for 4-6 persons


200gms yellow split peas

pinch tumeric

3 bay leaves

4 star anise sections

1 small onion chopped

500ml water

1 kg pumpkin cut into 4cm cubes

1 tsp sugar

1 1/2 tsp salt

250ml water

For spice butter:

6 tablespoons basil leaves, cut into 1/4 inch wide shreds

5 tablespoons ghee or 1/2 butter, 1/2 veg oil

1 1/2 tsp cumin seeds

2 tablespoon fressh shredded ginger

2-4 hot green chillies, shredded (i use less)


1. Put split peas, tumeric, bay leaves, onion, star anise in deep saucepan with 500ml water and bring to boil. Cook over medium heat partially covered for 20mins.

2. Add pumpkin pieces along with 250ml water, sugar, salt and bring to boil again. Lower heat and continue cooking, covered for 20 more mins. Turn off heat, transfer to serving dish.

3.. Measure out all seasonings for butter and put next to stove. Heat butter/oil in small pan over high heat. When hot, add cumin seeds. when cumin turns dark brown (15 secs) add ginger and chillies. Reduce heat to low, sizzle for 30secs. Add basil let fry for 30 secs. Pour all over pumpkin mixture and mix with a fork to streak (like marbling).


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