Recipe: Split-Pea and Spiced Apple Curry

Following a recipe from one of my Indian cookbooks, I made my own garam masala yesterday. It is Punjabi style and has a large amount of cinnamon and cloves, giving it a very sweet aroma and flavor. I had placed it into a Ziploc bag because the spice bottle I wanted to use was still a little damp inside. This morning the bottle was dry and I poured the garam masala into it. While doing so, the aroma just enticed me to do something with it. I had some Pink Lady apples about and I put the two together for a different interpretation of the common spiced and simmered apple.

After I had tasted the result, my thought turned to how this could be the basis of an interesting curry. I looked in my Indian cookbooks, but could not locate the sort of curry I had in mind. I decided to try combining a basic split-pea type curry with the spiced apples. I attempted the combination this afternoon and had the result this evening for supper with some Basmati rice. It is a sweet-tart curry. I think it would go well with a salty, savory, spicy hot vegetable or meat dish as the sweetness of the curry tends to moderate the heat from chilies. To moderate it even more, instead of water in the curry recipe, you might use milk, cream, or coconut milk. (I tried adding a bit of cream in a little of today's curry result, and it seemed to work well. However, I don't know how the milk or the coconut milk will alter the curry.)

I'm presenting the two parts of the recipes separately as the spiced apple is quite good all by itself. The garam masala that is used needs to be heavy with cinnamon and cloves. Check the ingredients of any store-purchased bottle and make sure the two key ingredients are at or near the top.

These recipes may appear quite involved, but in reality they are quite simple. I completed the whole thing in about an hour. I think it helps that the different parts of the cooking process can be multitasked.

Recipe: Garam Masala Spiced Apples

Ingredients

• 1 Pink Lady, Braeburn, or other sweet-tart and firm apple
• 1 tbsp. butter
• 1 tsp. Garam Masala (see discussion notes above)
• 1 tbsp. finely grated ginger
• 2 tbsp. dried currants
• 1 tbsp. sugar
• 1 tbsp. lemon juice
• 1/4 tsp. salt
• 1/4 cup water

Directions

1. Peel, core, and slice apple. In a small saucepan, heat butter over medium heat.
2. When butter has melted, add the apples, garam masala, ginger, currants, sugar, lemon juice, salt, and water.
3. Bring to a low boil, then lower heat and simmer for 10 minutes.

Recipe: Split-Pea and Spiced Apple Curry

Serves 4 to 6

Ingredients

• 1 cup dry yellow split peas
• Full recipe, Garam Masala spiced apples (above)
• 2 tbsp. canola oil
• 1 tbsp. butter
• 1 tsp. whole cumin seeds
• 1/2 tsp. fennel seeds
• 1 tbsp. finely grated ginger
• 1 serrano chile, with or without seeds, minced (optional)
• 1 tbsp. ground coriander
• 1 tsp. ground cumin
• 1/2 tsp. ground turmeric
• 1/4 tsp. cayenne pepper powder
• 1 14.5 oz. can crushed tomatoes
• 1 tsp. salt
• 1/2 tsp. black pepper
• 2 tbsp. chopped fresh cilantro
• Up to 1/2 cup water (or optionally, milk, cream, or coconut milk -- see notes in discussion above)

Directions

1. Sort and wash split peas. In a medium pot, cook peas in 3 cups of water. Cook until desired tenderness is reached, then drain (see also step 4 below).
2. While the peas are simmering, prepare spiced apple.
3. While the apple is simmering, heat oil and butter in a large saucepan over medium heat. When hot, drop in the cumin and fennel seeds, stir and fry until fragrant, 1 to 2 minutes. Immediately add ginger and if using, the chile. Stir and fry for about 30 seconds until fragrant. Drop in the ground coriander, cumin, turmeric, and cayenne. Stir once or twice and then immediately (but carefully) add the crushed tomatoes. Add salt and pepper. Stir to blend.
4. At this point the peas are probably at about the right tenderness. If still a little crunchy, let simmer until desired tenderness is reached. Drain and add peas to the tomato and spice mixture.
5. In a food processor, process the spiced apples until they are finely chopped (but don't let it get to a puree). Add the chopped apples to the tomato, peas, and spice mixture. Stir and mix well.
6. Reduce heat to low and continue to simmer another 15-20 minutes to blend the flavors.
7. If the curry seems too thick, add water until desired consistency is achieved. Add cilantro. Bring back to a simmer and continue to cook another 5 minutes.