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

Author Bio

Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost... Read More

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Vegetable Stir-Fry With Panchphoron and Split Peas

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

Dairy Free

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!

Ingredients You Need for 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

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

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.
In a few minutes, add in the red onion and cook for about 3-4 minutes.
Add in all the vegetables and the split peas with a little salt and about 1/2 cup water.
Cover and cook for 10 minutes. Remove the cover and cook until the water is evaporated.
Garnish with cilantro and serve.