Dr. Belani’s Pigeon Pea Broth with Seasonal Vegetables from 660 Curries by Raghavan Iyer

Ingredients

• 3 tablespoons Ghee or canola oil
• 1 cup oily or unoily skinned split yellow pigeon peas (toovar dal), picked over for stones
• 1 teaspoon black or yellow mustard seeds
• 1 tablespoon shredded fresh ginger
• 1 teaspoon coarse kosher or sea salt
• 3½ cups boiling water
• 1 medium-size tomato
• 1 teaspoon fenugreek seeds
• 10 to 12 medium-size to large fresh curry leaves
• 2 teaspoons cumin seeds
• 1 cup fresh or frozen cut green beans (no need to thaw)
• 8 to 10 pieces frozen “drumsticks” (each 3 to 4 inches long; no need to thaw; see box); or 8 to 10 asparagus spears, cut into 3- to 4-inch lengths
• 4 pieces (each roughly 2 inches long and 1 inch wide) dried black kokum (see Tips)
• ½ teaspoon cayenne (ground red pepper)
• ¼ teaspoon ground turmeric
• 2 tablespoons finely chopped fresh cilantro leaves and tender stems for garnishing
• 2 fresh green Thai, cayenne, or serrano chiles, stems removed, cut in half lengthwise (do not remove the seeds)
• 2 tablespoons chickpea flour
• 2 medium-size carrots, peeled, ends trimmed, thinly sliced crosswise