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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 6 |
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A split pea curry, delicious with onion, ginger and garlic. The final dish will resemble spicy creamed corn, and will thicken slightly as it cools. Adapted from Ellen's Kitchen. Makes just over 3/4 cup per serving. Ingredients:
1 1/2 cups yellow split peas, rinsed and sorted |
4 1/2 cups water |
2 cups diced onion |
1/4 cup water |
8 cloves garlic, minced |
2 teaspoons grated fresh ginger |
1 tablespoon tomato paste |
2 tablespoons turmeric |
1/2 teaspoon cinnamon |
1/2 tablespoon garam masala |
1/2 teaspoon cayenne powder |
1/4 tsp sea salt |
1/2 tsp black pepper |
1/2 cup water |
additional salt and pepper to taste |
Directions:
1. Place split peas in a medium pot, and add water.
2. Bring to a simmer and cook, covered, 30 minutes. There will still be some liquid in the pot.
3. In another large heavy pot, sweat the onion in about 1/4 cup water until very translucent.
4. Add garlic, ginger and tomato paste and saute two minutes.
5. Stir in spices, salt, pepper and remaining water and cook 5 minutes longer, stirring.
6. Add the cooked split peas and enough of the cooking liquid to form a thick, gravy-like sauce.
7. Cook until everything is well combined and hot. Adjust seasoning to taste.
8. Serve over brown rice, couscous or with naan, injera or pita, if desired.
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