Baking
57 recipes
I have a soft spot for star anise and the licorice flavour it imparts - such a distinctive taste. The dahl (yellow split peas) takes on these flavours so well for a delicious Indian accompaniment. The addition of basil to accentuate the aniseed flavour here is a lovely extra touch and also helps to bring this side dish into a slightly European feel where I would happily serve this with simply grilled fish or chicken as well as part of an Indian banquet with say Anish's Chicken Curry or the Lamb Indienne etc.
This recipe was provided by Melanie Boomer Rao.
Serves 4 – 6. V. GF. Vg and DF - swap out the gee for oil. Freezes well.
Pictured: Pumpkin dahl with basil and split peas
Ingredients
- 200g yellow split peas
- Pinch turmeric
- 3 bay leaves
- 4 star anise
- 1 small onion, chopped
- 500ml water
- 1kg pumpkin, cut into 4cm cubes
- 1 tsp sugar
- 1 ½ tsp salt
- 250ml water
- Spice Butter
- 6 tbsp basil leaves, cut into ¼ inch wide shreds
- 5 tbsp ghee* or ½ butter and ½ vegetable oil
- 1 ½ tsp cumin seeds
- 2 tbsp fresh shredded ginger
- 2-4 hot green chillies, shredded - optional amount to taste
Method
Put split peas, turmeric, bay leaves, onion, and star anise in a deep saucepan with 500ml water and bring to boil. Cook over medium heat partially covered for 20 minutes.
Add pumpkin pieces, 250ml water, sugar and salt - bring to the boil again. Lower heat and continue cooking, covered for 20 more minutes. Turn off heat, transfer to serving dish.
Spice Butter - heat butter/oil in small pan over high heat. When hot, add cumin seeds. When cumin turns dark brown (15 seconds) add ginger and chillies. Reduce heat to low, sizzle for 30seconds. Add basil and let fry for 30 seconds. Pour all over the pumpkin mixture and mix with a fork to streak - like marbling effect.
Pictured: Diced Pumpkin
*Ghee is also known as clarified butter - you can buy ghee commonly in most supermarkets now or make your own as below. It is the process of separating the milk solids from the clarified butter and is very easy to do.
Clarified Butter/Ghee - Melt ½ C butter in a double boiler over simmering water. Remove from the heat and skim off the foam. Ladle clear butter into a bowl, taking care not to ladle any of the milk solids at the bottom.
Dietary preferences
- Vegetarian
- Gluten-Free with ingredient checks
- Vegan with substitutions
- Dairy-Free with substitutions
