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Photo by: Joseph De Leo
Morels grow in the northern state of Kashmir. They are dried and shipped to the rest of the country.
Rinse off the dried morels quickly and then leave them to soak in 1½ cups water for 20 to 30 minutes or until they are quite tender; if you are using fresh, there is no need, of course, to soak them.
Drain, saving the soaking liquid as you do so. Strain the soaking liquid through a clean piece of cloth and set it aside. Cut each mushroom in half lengthwise.
Put the ginger and garlic into the container of a food processor or blender. Add ¼ cup water and blend until you have a smooth paste.
Heat the oil in a 2½- to 3-quart pot over medium heat. When hot, put in the paste from the food processor (keep face averted). Stir and fry for 1 minute.
Add the coriander, cumin, turmeric, and cayenne. Stir and fry for another minute.
Put in the minced tomato. Stir and fry for about 3 minutes, gently mashing the pieces of tomato with the back of your stirring spoon. You should end up with a relatively smooth paste.
Now put in the morels, their strained soaking liquid (or 1½ cups water, if you are using fresh morels), the peas, and the salt. Bring to a simmer.
Cover, lower heat and simmer gently for 10 minutes. Add the garam masala. Stir to mix.
Nutrients per serving (% daily value)
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