Yellow Split Pea Curry
Whole cumin, coriander and mustard seeds add distinct flavor and textural contrast to this dish. At Vij's Restaurant in Vancouver, British Columbia, it is served with basmati rice and topped with a fried egg. We liked ours with cumin-seasoned jeera rice, lime-pickled cucumbers and yogurt.
cups yellow split peas
01In a large saucepan over high, combine 8 cups of the water, the peas, 2 teaspoons salt, 1 teaspoon of the turmeric and ½ teaspoon of the cayenne. Bring to a boil, then reduce to medium-low and simmer, uncovered, stirring frequently, until the peas are thick and creamy, 50 to 60 minutes. Remove from the heat and set aside.
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