We’re adding an Indian twist to some favorite fall flavors with OM’s executive chef, Raghavan Iyer

Seasonal Vegetables with Yellow Split Peas
Subzi dalcha

Makes 8 servings

I love the completeness of this vegetarian version of a classic dish that includes lamb. Protein-rich yellow split peas combined with fresh seasonal vegetables yields a hearty, stewlike curry -- perfect for a cold winter night by the fireplace, with a loaf of crusty French bread and a bottle of Côtes-du-Rhône.

1/2 cup yellow split peas
1 large russet or Yukon Gold potato, peeled, cut into 1/2-inch cubes, and submerged in a bowl of cold water to prevent browning
1 cup cut cauliflower florets (about 1-inch)
1 cup cut green beans, frozen or fresh (1-inch lengths)
1 medium carrot, peeled, ends trimmed, cut into 1/2-inch-thick slices
1 small (8 ounces) eggplant, stem removed, and cut into 1/2-inch cubes
1 1/2 teaspoons coarse kosher or sea salt
1/2 teaspoon ground turmeric
1 tablespoon canola oil  
1 teaspoon cumin seeds
3 to 4 fresh green Thai, cayenne, or serrano chiles, stems removed, thinly sliced crosswise (do not remove the seeds)
4 large cloves garlic, cut into thin slivers
1 tablespoon cornstarch
1/4 cup finely chopped fresh cilantro leaves and tender stems
4 lengthwise slices fresh ginger (each 2½ inches long, 1 inch wide, and 1/8 inch thick), cut into matchstick-thin strips (julienne)
Juice from 1 medium lime
1 teaspoon ghee or butter (optional)

1. Place the split peas in a large saucepan. Fill the pan halfway with water, and rinse the peas by rubbing them between your fingertips. The water will become cloudy. Drain. Repeat three or four times, until the water remains relatively clear; drain. Now add 4 cups water and bring to a boil, uncovered, over medium-high heat. Skim off and discard any foam that rises to the surface.

2. Drain the potato and add it to the split peas. Pile in the cauliflower, beans, carrot, and eggplant.  Stir in the salt and turmeric.  Cover the pan and cook, now on medium heat, stirring occasionally, until the vegetables are fork-tender and the split peas are soft but firm-looking, 12 to 15 minutes.

3. While the vegetables are simmering, heat the oil in a small skillet. Add the cumin seeds and cook until they sizzle, turn reddish brown, and smell fragrant, 15 to 20 seconds. Stir in the chiles, and garlic. Stir-fry until the garlic is light brown and the chiles smell pungent, 1 to 2 minutes.

4. Once the vegetables and split peas are cooked, stir in the garlic-spiked ghee. Scoop a ladleful of cooking water from the saucepan, add it to the skillet, and swish it around. Pour the “washings” back into the pan.

5. Make a slurry of the cornstarch with a tablespoon of the cooking liquid by whisking them together in a small bowl.  Stir it into the stew along with the cilantro, and ginger. Raise the heat to medium-high and simmer the curry, uncovered, stirring occasionally, until the sauce thickens and the flavors mingle, about 2 minutes.  Stir in the lime juice and optional ghee before serving.

Tips:
• Any combination of seasonal vegetables works here. Try sweet potatoes, winter squash, and spinach for a sweeter offering during the autumn months.
• Don’t be alarmed by the number of chiles. All those vegetables, the split peas, and the cornstarch bring the heat level down to make each bite addictive without excess heat.