Split Pea Masala Dal with Deep Roots Farm Celery Root-Jessie Hunter

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

Part A:

Ingredients:

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.

Part B:

Ingredients:

1. 1/3 cup Camelina Oil

2. 1 teaspoon cumin seeds

3. 1 1/2 cups finely chopped onions

4. 1 finely chopped celery root

Celery Root, peeled

1. 16 oz of vegetable broth

2. 1 teaspoon curry powder

Procedure:

1. Heat oil in large saute pan with lid

2. Add cumin seeds, saute until fragrant.
   

Cumin seeds and Camelina oil

1. Add onion, saute until soft. Add celery root.
   

Camelina oil, cumin seeds, onion, celery root

1. Add peas ( drained) saute 1-2 minutes.

2. Add curry powder and broth.

3. Simmer for 30-45 minutes until soft.

4. Serve with rice or naan bread.