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Prep 25 mins
Cook 1 hr
I developed this recipe through years of experimentation. It was based on a cheap dish that a former roommate showed me to make. He said that it litterally cost pennies a bowl. He just boiled a bag of yellow split peas and added spicy curry powder until the taste was right. I needed a little bit more of a fragrant flavour. It's still inexpensive to make and good to freeze. You can top it with some sour cream and/or avocado before serving to mellow the spice.
- 450 g dried split green peas (you can use yellow too, but I find the green peas softer)
- 11 1⁄2 cups water
- 2⁄3 cup of chopped fresh cilantro
- 1⁄2 cup diced onion
- 1 shallot, diced
- 1 green onion, minced
- 3 garlic cloves, minced
- 3 tablespoons olive oil
- 3 teaspoons curry powder
- 1 teaspoon ground coriander
- 2 teaspoons ground dehydrated onion (powder)
- 1⁄2 teaspoon crushed red pepper flakes
- 1 teaspoon ground cumin
- salt and pepper
- In a large pot on low heat, warm olive oil with the spices (chili flakes, cumin, curry, corriander, onion powder).
- Stir to form paste. DO NOT let the mixture burn!
- Add onions, shallots, green onion and garlic. Mix so that nothing burns. This will take maybe five minutes.
- Add half of the chopped corriander.
- Rinse split peas in cold water, drain and add to pot. Stir immediately.
- Turn heat to high.
- Add the water and stir well.
- Cover, bring to a boil for 10 minutes then turn heat to medium-low for another 50 minutes, stirring every few minutes.
- Add the rest of the cilantro in the last 15 minutes.
- Add salt and pepper to taste.
- Serve or pack away for freezing.