Description
A hearty and nutritious split pea curry packed with protein and fiber, perfect for cozy dinners or quick lunches.
Ingredients
Scale
- 3 1/2 cups water, divided
- 1 medium onion, chopped
- 2 teaspoons ground ginger
- 2 teaspoons ground coriander
- 1 1/2 teaspoons ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/4 teaspoon cayenne
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground cinnamon (optional)
- 1 1/4 cups dried yellow split peas, rinsed and drained
- 1/4 cup canned tomato puree
Instructions
- In a medium saucepan, combine 1/2 cup of the water with onion. Bring to a boil over medium-high heat and cook for 4 to 5 minutes until softened.
- Add ginger, coriander, turmeric, cumin, garlic powder, cayenne, salt, and cinnamon. Cook and stir for 2 minutes.
- Stir in split peas and tomato puree, mixing well.
- Pour in the remaining 3 cups of water and bring the mixture to a boil. Reduce heat to low.
- Cook, partially covered, for 45 to 50 minutes until peas are tender, checking occasionally and adding more water if needed.
- Once tender, season with salt to taste. Serve warm with fresh herbs or a squeeze of lemon.
Notes
Serve with basmati rice or naan for a complete meal. Store leftovers in the fridge for up to 5 days, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 300mg
- Fat: 1.5g
- Saturated Fat: 0g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 16g
- Protein: 10g
- Cholesterol: 0mg