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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.
8
Servings
Tip
Don’t forget to stir the peas frequently as they cook; as the water is absorbed, the mixture thickens.
1 hour 30 minutes
Ingredients
-
10
cups water
-
2
cups yellow split peas
Directions
-
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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One of my favorite Milk Street recipes. So easy and full of flavor. It’s in my rotating fall/winter dinner rotation. Makes tons of leftovers that freeze well. I’ve made this with split yellow peas and chana dal, both work equally well. If only Milk Street would come up with a good Saag Paneer recipe???
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I made this last night with rice and a fried egg and it was fantastic. It took a little longer than the 1 hour 30 minutes, but I expect that when making a recipe for the first time. It was worth the effort. I will make this again and I will try to be more efficient with the timeline.