A colorful, seasonal stir-fry made with mixed seasonal vegetables like carrots and potatoes! It's flavored with Indian spices and dried chili peppers, making this a go-to dish for winter. And it's so easy to make, it's sure to be your new favorite recipe!

Vegetable Stir-Fry With Bengali Five-Spice and Split Peas [Vegan]



  • 1 tablespoon oil (preferably mustard or olive oil)
  • 11/2 teaspoons panchphoron (Bengali Five Spice Blend)
  • 1-2 dried red chili peppers
  • 1 red onion, chopped
  • 2 small red potatoes, cubed
  • 2 medium carrots, peeled and diced
  • 1 cup of green beans, cut into 1/2-inch pieces
  • 1/4 cup split peas, soaked overnight
  • Salt, to taste
  • Chopped fresh cilantro, to garnish


  1. In a large cooking pot, heat the oil and add in the panchphoron and wait until the seeds begin to crackle,  andthen  add in the dried red chilis.
  2. In a few minutes, add in the red onion and cook for about 3-4 minutes.
  3. Add in all the vegetables and the split peas with a little salt and about 1/2 cup water.
  4. Cover and cook for 10 minutes. Remove the cover and cook until the water is evaporated.
  5. Garnish with cilantro and serve.