Updated: Jun 9
My first time using celery root. It has a very distinctive aroma ( herbal).
This is a very flavorful dish. It would also be tasty as a dip if pureed in a food processor.
Inspired by Julie Sahni’s book Classic Indian Cooking
1 1/2 cups yellow or green split peas
1/3 teaspoon powdered tumeric
2 teaspoons Kosher salt
Step 1. Wash the pea. Put peas in a bowl add the water- cover peas by 1 inch
Soak for 1 hour and drain. Or in my case I put them in a storage container in my refrigerator until I made the dish.
1/3 cup Camelina Oil
1 teaspoon cumin seeds
1 1/2 cups finely chopped onions
1 finely chopped celery root
Celery Root, peeled
16 oz of vegetable broth
1 teaspoon curry powder
Heat oil in large saute pan with lid
Add cumin seeds, saute until fragrant.
Cumin seeds and Camelina oil
Add onion, saute until soft. Add celery root.
Camelina oil, cumin seeds, onion, celery root
Add peas ( drained) saute 1-2 minutes.
Add curry powder and broth.
Simmer for 30-45 minutes until soft.
Serve with rice or naan bread.