Wednesday, 29 October 2008

Split Pea Curry

There are a lot of recipes around for yellow split pea curry, although I am not at all convinced that the peas used in Indian cooking are the same peas commonly grown in Canada. However, it doesn't much matter - the same yellow split peas usually used for soup make a lovely curry.

I put broccoli and cauliflower into this, but you could put in all kinds of vegetables, depending on what's around at the time. Green beans would be good, or chard (or kale) with cubes of squash or sweet potato. You could use leftover cooked vegetables; just don't cook them any more than just the final simmering. (Any vegetables you use should have their cooking times adjusted as appropriate.)

4 to 6 servings
2 hours - 30 minutes prep time

Split Pea Curry with Broccoli and Cauliflower
Spice Blend:
2 teaspoons cumin seed, ground
3 teaspoons coriander seed, ground
1 teaspoon ground ginger
2 teaspoons garam masala
1/8 teaspoon cayenne
1 teaspoon ground turmeric
1/2 teaspoon rubbed thyme

Grind the cumin and coriander seeds together, then mix with the remaining spices.

To make the curry:
1 cup yellow split peas
3 cups water
1/2 teaspoon salt
1 large carrot
1 large onion
3 tablespoons sunflower seed oil
2 cups each broccoli & cauliflower florets (see note above)
2 cups water

Rinse the split peas and put them in your rice-cooker with the water and salt, or if you persist in not having a rice cooker (why!?) you can cook them on the stove. Cook them until they are done, and the water absorbed; i.e. until the rice cooker turns itself off.

Peel the carrot and onion, and dice them. Put them with the oil into a fairly large pot (it will all end up in there eventually) and cook them gently until well cooked but not browned. Add about two-thirds of the spice mixture about halfway through the cooking process and mix it in well.

Meanwhile, prepare the vegetables and cook them in 2 cups water for just a few minutes, until just starting to become tender. Add them, with their cooking water to the onions and carrots, then add the remaining spices and the cooked split peas. Continue simmering for about 10 minutes until the curry has thickened a bit and the flavours are well blended.

Serve over steamed rice.




Last year at this time I made Roasted Sweet Potato "Fries" - which are insanely popular - and Pea (Navy) Bean & Parsley Salad.

3 comments:

Erndog said...

Mmmm...looks really yummy!

Lora said...

I made this a while ago and my husband loved it! He has been begging me to make it again - so I'll give it a try tonight. Thanks!

Ferdzy said...

I'm very happy to hear that, Lora!