Yellow Split Pea Curry
- Makes8 servings
- Cook Time1 hour 30 minutes
- 1
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.
Don’t forget to stir the peas frequently as they cook; as the water is absorbed, the mixture thickens.
Step 1
In 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.
Step 2
When the split peas are nearly tender, in a large Dutch oven over medium-high, heat the oil until shimmering. Add the onions and 1 teaspoon salt.
Cook, stirring occasionally, until golden brown, about 15 minutes. Stir in the cilantro stems, ginger, cumin, coriander, mustard seeds, the remaining 1 teaspoon turmeric and the remaining ½ teaspoon cayenne. Cook, stirring, until fragrant, about 30 seconds.
Step 3
Stir in the tomatoes and the remaining 2 cups water and bring to a simmer. Cook, stirring occasionally, until most of the liquid has evaporated, about 10 minutes.
Add the split peas and cook until heated through, about 3 minutes. Off heat, stir in the cilantro leaves and lime juice. Taste and season with salt and pepper. Serve over rice with cucumber pickles and yogurt.
