Prep 10 mins
Cook 1 hr
I am usually too lazy to make my own curry, plus the take away from my local Indian restaurant is way better than anything I can usually make at home. But I had this package of dry yellow split peas in my cupboard for ages and finally decided to use them up one night. This is a very basic, mild curry recipe that can easily be modified to suit your individual tastes. Nutritious and vegetarian as well. Can be made vegan by substituting vegetable oil or margarine for the butter.
- 236.59 ml dry yellow split peas
- 14.79 ml butter (can use oil or butter substitute to make this vegan)
- 1 medium onion, chopped
- 2 garlic cloves, finely minced
- 2.46 ml fresh gingerroot, finely minced
- 473.18 ml low sodium vegetable broth
- 236.59 ml water
- 2.46 ml salt
- 14.79 ml curry powder (I prefer a mild, yellow Indian variety)
- 14.79 ml cumin
- 2.46 ml coriander powder
- 2.46 ml turmeric
- 2.46 ml chili powder (optional)
- 2.46 ml garam masala (optional)
- 118.29 ml fresh cilantro, chopped for garnish (optional)
- In a medium saucepan melt butter over medium heat. Add chopped onion and salt. Saute until soft, about five minutes. Add garlic and saute until fragrant, about 30 seconds.
- Add remaining spices and stir. Saute for about 1 minute, cooking spices. If spices start to stick to pan, add some water - 1/4 cup should do. Add peas and stir to coat with butter, onion, and spice mixture. Add broth, 1/2 cup water and bring to boil. Cover and reduce heat to simmer.
- Simmer for 40-50 minutes or until peas are tender and most of the liquid has been absorbed. (Check peas periodically - you may need to add more water during cooking if peas are absorbing the liquid too quickly). Garnish with chopped cilantro/coriander leaves before serving.
- Options: Serve with hot basmati or brown rice for a filling one-dish meal. Or, double the broth/water to make a curried pea soup. To turn this into a spicy curry, add some finely chopped jalapeno, serrano, or chile pepper at the same time as the garlic.
- Update 1/6/2010: Some people have reported issues with the peas taking longer to soften. I have never had an issue but try cooking the onions without salt and waiting until the last 10 minutes or so of cooking time to add the salt. I have heard salt interfers with lentils softening perhaps it is the same for split peas. Curry powder - I usually use a mild Indian yellow variety, the all-purpose kind found in most US supermarkets. But I have also made this with a hot Madras and it was also delicious (but spicy!).
This was nice and easy, and very tasty. I mashed mine a little as well. Because it was easily on hand I added in some plain soy milk, just to give it some creaminess - turned out very nicely. Thanks for posting!
Nice and easy and very tasty.
Salt according to Martha Stewart and other sites doesn't affect legume cooking time, and adding salt later might make your beans blander.<br/><br/>If your beans are coming out hard, the two primary culprits are 1. adding an acid, like tomatoes, which slows cooking or 2. your dried beans are too old, which leaves beans drier and less flavorful. Try pre-soaking your lentils for 30-60 minutes or more, but this still won't bring back lost flavor. Try buying your dried legumes from a store with high turnover and use your beans in a timely fashion.