Ginger, Split Pea & Vegetable Curry (subzi Dalcha)

Ingredients

1 large russet or Yukon Gold potato, peeled, cut into 1/2-inch cubes

1/2 cup yellow split peas, (chana dal)

1 cup cauliflower florets, (1-inch pieces)

1 cup green bean pieces, frozen or fresh (1-inch pieces)

1 small (8 ounces) eggplant, cut into 1/2-inch cubes

1 medium carrot, cut into 1/4-inch-thick slices

1 3/4 teaspoons salt

1/2 teaspoon ground turmeric

1 tablespoon canola oil

1 teaspoon cumin seeds

4 large cloves garlic, cut into thin slivers

1-3 fresh green chiles, such as Thai or serrano chiles, stemmed and thinly sliced crosswise (do not seed)

1 tablespoon cornstarch

1/4 cup finely chopped fresh cilantro

4 long thin slices fresh ginger, cut into matchsticks

Juice from 1 medium lime

1 teaspoon ghee, or butter (optional)

This Is Really Yummy! The Recipe Is From Eatingwell.com.

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