This had great flavor and was enjoyed by all (even our 4 year old)! [Although she doesn’t like potatoes, so I mashed up the potatoes in her serving and mixed them in thoroughly without her watching and she never knew.]
We served this with some steamed broccoli. We opted to not serve with a grain because of the potatoes in it, but you could serve over rice if you wish!
I modified this from this recipe and our split peas took WAY longer than they said so perhaps there are variations in cooking time for yellow split peas.
- 1 onion, chopped
- olive oil (or water or broth) for sauteing
- 3 garlic cloves, minced
- 2 Tbsp fresh ginger, minced
- 1/4 tsp mustard seed (we used brown)
- 2 bay leaves
- 1/4 tsp ground cinnamon
- 1/2 tsp ground coriander
- 1 Tbsp cumin seeds
- 2 tsp garam masala
- 1 tsp turmeric
- 1 cup yellow split peas, rinsed
- 1 lb potatoes, cut into equal chunks of your size of choice
- 1 large tomato, chopped
- 1/2 tsp salt (or to taste)
- 4 cups water (or veggie broth and skip the salt)
- 1/2 cup fresh cilantro, chopped
Saute onions until soft. Add garlic and ginger and saute a bit more. Add spices and saute for another 5 minutes. Add the remaining ingredients except cilantro. Bring to a boil, then simmer, covered, for about 1 1/2 – 2 hours, or until the split peas are tender. ** Add the cilantro toward the end (or at the end).
**This is how long ours took, but perhaps others take less time (or more?!?)!
