Yellow Split Pea Casserole

Yellow Split Pea Casserole is a delightful and wholesome dish that brings together the goodness of split peas, vegetables, and aromatic spices. Bursting with flavors and textures, this casserole is a perfect choice for a satisfying vegetarian meal. The combination of yellow split peas, pumpkin, cauliflower, and aubergine (eggplant) creates a hearty and nutritious blend that will leave your taste buds delighted. The spices, including black mustard seeds, ginger, and garam masala, infuse the dish with a delightful aroma that is both comforting and appetizing.

This casserole is a wonderful way to enjoy the nutritional benefits of yellow split peas, which are a great source of protein, fiber, and essential vitamins. The addition of vegetables adds a colorful and vibrant touch to the dish, making it visually appealing and enticing. Whether you’re looking for a comforting weeknight dinner or a crowd-pleasing dish for a gathering, Yellow Split Pea Casserole is a delicious and wholesome option that will satisfy your cravings and leave you feeling nourished and content.

INGREDIENTS:

• 2 tablespoons ghee or butter
• 1 teaspoon black mustard seeds
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 1 carrot, grated
• 2.5cm/1in piece of fresh root ginger, grated
• 1 fresh green chilli, seeded and finely chopped
• 1 tablespoon tomato purée
• 250g/9oz yellow split peas, soaked in water for 2 hours, rinsed and drained
• 400g/14oz canned chopped plum tomatoes
• 500ml/16fl oz vegetable stock
• 225g/8oz pumpkin, cubed
• 225g/8oz cauliflower, cut into florets
• 2 tablespoons vegetable oil
• 1 large aubergine, cubed
• 1 tablespoon chopped fresh coriander leaves
• 1 teaspoon garam masala
• Salt and freshly ground black pepper

PREPARATIONS:

1. In a large heavy pan, melt the ghee or butter over medium heat. Add the black mustard seeds and cook until they start to splutter and pop.
2. Add the finely chopped onion, crushed garlic, grated carrot, and grated fresh root ginger to the pan. Sweat the vegetables for about 5 minutes until soft.
3. Stir in the finely chopped fresh green chilli and tomato purée. Then, add the drained yellow split peas to the pan and mix well.
4. Pour in the canned chopped plum tomatoes and vegetable stock. Bring the mixture to a boil. Season well with salt and freshly ground black pepper. Simmer for 40 minutes, stirring occasionally.
5. Add the cubed pumpkin and cauliflower florets to the pan. Continue to simmer for a further 30 minutes, covered, until the split peas are soft and the vegetables are tender.
6. Meanwhile, heat the vegetable oil in a frying pan over high heat. Add the cubed aubergine and stir until it is sealed on all sides. Remove the aubergine from the pan and drain on kitchen paper.
7. Stir the sealed aubergine into the split pea mixture along with the chopped fresh coriander leaves and garam masala.
8. Serve the Yellow Split Pea Casserole immediately, and enjoy the delightful flavors and nutritious goodness.

YIELD: Serves 4

SPECIAL INSTRUCTIONS:

• Soaking the yellow split peas for 2 hours before cooking helps reduce the cooking time and ensures they become tender and soft.
• Adjust the level of spiciness according to your preference by adding or reducing the amount of fresh green chilli.
• Feel free to customize the vegetables in the casserole based on your taste and seasonal availability. You can add or substitute with your favorite vegetables to make it even more flavorful and colorful.