- Cook Time
- Prep Time
- 6 ServingsServings
- 3/4 c. yellow split peas
- 4 c. water
- 6 tbsp. clarified butter or vegetable oil, divided
- 2 c. eggplant, cut into 1/4-inch pieces
- 1-1/4 c. California raisins
- 1 c. carrots, cut into 1/8-inch pieces
- 1 c. green bell peppers, cut into 1/4-inch cubes
- 1/2 c. peeled potatoes, cut into 1/8-inch cubes
- 1/4 c. yellow onions, cut into 1/8-inch pieces
- 1 tbsp. tamarind paste
- 1/2 c. hot water
- 1-1/2 tsp. salt
- 1 tsp. black mustard seed
- 4 to 6 fresh kari leaves
- 1/4 tsp. asafetida powder
- 2 tbsp. sambhar powder
1 In a 3-quart saucepan, bring peas and water to a boil over medium-high heat; reduce heat to low
2 Partially cover; cook 15 minutes.
3 Meanwhile, in deep 12-inch skillet, heat 4 tablespoons butter over medium-high heat; add eggplant, raisins, carrots, peppers, potatoes and onions.
4 6 to 7 minutes or until vegetables are partially cooked; add to cooked peas.
5 Dissolve tamarind paste in hot water. Stir paste, sambhar powder and salt into stew; set aside.
6 In 6-inch skillet, heat remaining 2 tablespoons butter over medium-high heat; add mustard seed; cover. When seeds pop, immediately add kari leaves and asafetida powder. Pour oil mixture into stew. Partially cover; cook 8 to 10 minutes more to blend flavors.
Source: California Raisin Marketing Board