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Vegetable Curry (Subzi dalcha)

Ingredients

• 1 large russet or Yukon Gold potato, peeled, cut into 1/2-inch cubes
• 1/2 cup yellow split peas, (chana dal)
• 1 cup cauliflower florets, (1-inch pieces)
• 1 cup green bean pieces, frozen or fresh (1-inch pieces)
• 1 small (8 ounces) eggplant, cut into 1/2-inch cubes
• 1 medium carrot, cut into 1/4-inch-thick slices
• 1 3/4 teaspoons salt
• 1/2 teaspoon ground turmeric
• 1 tablespoon canola oil
• 1 teaspoon cumin seeds
• 4 large cloves garlic, cut into thin slivers
• 1-3 fresh green chiles, such as Thai or serrano chiles, stemmed and thinly sliced crosswise (do not seed)
• 1 tablespoon cornstarch
• 1/4 cup finely chopped fresh cilantro
• 4 long thin slices fresh ginger, cut into matchsticks
• Juice from 1 medium lime
• 1 teaspoon ghee, or butter (optional)

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