Pease Pudding Tarka
Even though ‘fusion’ cuisine is considered hip and trendy, it is really nothing new. Any time cultures have come in contact in human history, one of the first outcomes is a blending of their foods. A classic example of this phenomenon happened when the English colonized India, with any number of classic British dishes being altered by the Indian cooks working for the Raj. At the same time, any number of Indian dishes were brought back to England where they became an essential part of the British cuisine. The absolute best cookbook to deal with this fascinating cultural cross-fertilization is the 1997 Taste of the Raj by Curry Club founder Pat Chapman. What makes this cookbook especially interesting is that Pat’s love of curries is directly traced to his grandparents, who were stationed in India and served for the Raj for most of their lives. Thus, this is as much of a family cookbook as anything else. The following is a prime example of Raj fusion cuisine, with the humble Pease Pudding of the British Isles being adapted and modified with various Indian spices. We’ve made this vegan by replacing the original ham with sun-dried tomatoes, and think the end dish is actually much better as a result. 2 cups split dry yellow peas Pick over the split peas to make sure there are no impurities. Place in a pot with 4 cups water and bring to a boil. Cover the pot and reduce heat to a simmer. Cook for at least 45 minutes or until the peas have completely softened. Puree to make a smooth paste. While the peas are cooking, place oil in a pan over medium heat. When the oil is hot, add garlic, onion, and jalapenos. Sauté for 15 minutes, stirring frequently. Add the sauté, garam masala, yellow mustard powder, and dried tomato to the pea paste. Heat through, stirring frequently. Adjust salt to taste. Serve warm. Archive |
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