Curried split yellow peas with ghee-fried green onions, tomatoes and chilies, served with oven-baked garlic naan..
Bengali Ghugni with Garlic Naan
For the Peas
1 cup split yellow peas, rinsed and picked over
3 cups homemade vegetable stock
1 teaspoon turmeric
1 tablespoon curry leaves, chopped
1 teaspoon freshly-ground black pepper
1-2 hot green chilies, chopped
6 green onions, including green tops, sliced
2 small Roma tomatoes, chopped
1 tablespoon ghee
fresh cilantro, chopped
1/2 teaspoon hulled cardamon seeds
1/4 teaspoon yellow mustard seeds
3/4 teaspoon cumin seeds
1 teaspoon coriander seeds
1/2 teaspoon fenugreek
1/2 teaspoon sweet cinnamon shards
1/2 teaspoon ginger root
Bring vegetable stock to a boil in a heavy saucepan. Add peas, turmeric, pepper and curry leaves. Cover, reduce heat and simmer until the peas are tender and most of the liquid has been absorbed, about 45 minutes.
Toast whole seeds in a dry skillet over medium heat, shaking often until fragrant, about 5 minutes. Add the remaining spices and crush together in a mortar or spice grinder.
Heat ghee in a heavy skillet over medium heat until shimmering. Add onions and chilies (they should be sizzling) and sauté briefly. Add tomatoes and cook until all the moisture has been absorbed.
Combined fried vegetables with cooked peas and season to taste with salt and the toasted spice mixture. Add chopped cilantro and stir in 1 tablespoon ghee to finish, then serve hot with toasted naan.
For the Naan (adapted from a recipe by Madhur Jaffrey)
8 ounces organic all-purpose flour (can use sprouted or soaked flour)
6 cloves garlic, peeled, roasted and mashed
1/4 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon active dry yeast
1 teaspoon unrefined sugar
1/3 cup fresh whole milk, hand-hot
1 tablespoon ghee, melted, plus a little extra
1/3 cup plain yoghurt, lightly beaten
1 small pastured egg, lightly beaten
Sift the flour, salt, baking powder, yeast and sugar in a bowl and pour in the hand-hot milk, ghee, garlic, yoghurt and the beaten egg and mix it all together to form a ball of dough. Place the dough on to a clean surface and knead it for 10 minutes or more, until smooth.
Pour about 1/4 tsp ghee into a large bowl and roll the ball of dough in it. Cover the bowl with a towel and set aside in a warm, draft-free place for an hour or until the dough has doubled in size.
Preheat oven and a heavy baking sheet to 500 degrees.
Punch down the dough and knead it again and divide into 9 equal balls. While working on 1 ball, keep the remaining balls covered. Flatten the ball using your hands (or rolling pin) into a tear-shaped naan, about 6 inches in length and about 4 inches at its widest. Brush the top with melted ghee.
Remove the hot baking tray from the oven, grease it well with ghee and place the naan on to it.
Put the pan into the oven on the top rack for 2-3 minutes. It should puff up and brown slightly. It will go from browned to burnt quickly, so keep an eye on it.
Once puffed up and browned on one side, flip the naan and place back into the oven until browned, about 1 minute.
Wrap the naans in a clean tea towel and serve hot.
This post is in support of Meatless Monday, whose goal it is to goal is to help reduce
meat consumption by 15% in order to improve personal health and the health of our planet.