Description
A quick and nutritious dish perfect for busy weeknights, rich in flavor with a creamy texture.
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 (adjust to heat preference)
- 1/2 teaspoon fine sea salt, plus more to taste
- 1/4 teaspoon ground cinnamon (optional)
- 1 1/4 cups dried yellow split peas, rinsed and drained
- 1/4 cup canned tomato puree
- Suggested toppings: minced onion, fresh herbs, toasted sesame seeds, sliced almonds, plain yogurt, diced cucumber, chutneys, or pickles.
Instructions
- In a medium, heavy saucepan, combine 1/2 cup of the water with the onion. Bring to a boil over medium-high heat and cook for 4 to 5 minutes until softened.
- Add the ginger, coriander, turmeric, cumin, garlic powder, cayenne, salt, cinnamon (if using), split peas, and tomato puree. Cook and stir for 2 minutes longer to toast the spices.
- Stir in the remaining 3 cups of water, then bring the mixture to a boil.
- Reduce the heat to low and cook, partially covered, for 45 to 50 minutes until the peas are tender.
- Add more water as needed to reach your desired consistency. Season with additional salt to taste.
- Serve warm, garnished with your choice of suggested accompaniments.
Notes
Rinse split peas before use and sauté onion until translucent for a sweeter base. Use fresh herbs for added brightness.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 350mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg