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Yellow Split Pea Curry

1 hour 30 minutes

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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

Reviews
Robert S.

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.

Cheryl P.

A big hit. The pickled cucumber really brightens up the lentils.

Marc H.

Excellent dal recipe. A favorite of ours after so many dal disappointments.

Mary S.

This was a hit with the grown ups, but not my kids. I think the whole coriander seeds put them off. Next time I will give the seeds a light smash in the mortar and pestle. I'm thinking that there must be a way to do this in the instant pot! Let us know when you perfect it:)

Erin C.

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???

Nadine L.

This was astonishingly, rhapsodically good. I will be making this again and again. The recipe has the added bonus of being affordable to make and I can feed my vegetarian family members. The lime pickle adds a lovely, textural contrast. This recipe is a definite keeper! Super fantastic.


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