½ teaspoon nigella seeds
½ teaspoon mustard seeds
½ teaspoon cumin seeds
½ teaspoon fennel seeds
½ teaspoon fenugreek seeds
1 teaspoon turmeric
500g seasonal vegetables
Drain, place into a pot, add 3 cups of water, and bring to boil for 15 minutes.
Meanwhile, dry fry the seeds until they begin to brown.
Add seeds and turmeric to split peas.
Chop the vegetables and add to the stew. Add more water, as needed, and continue to cook the stew until split peas are thoroughly cooked, about 25 minutes.
Season with salt and pepper, to taste. Serve over rice or with crusty bread.
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