- 6
Ingredients
- 10 cups water
- 2 cups yellow split peas
- Kosher salt and ground black pepper
- 2 teaspoons ground turmeric, divided
- 1 teaspoon cayenne pepper, divided
- 1/3 cup coconut oil
- 2 large yellow onions, chopped (about 4 cups)
- 1 bunch fresh cilantro, leaves and tender stems reserved separately, finely chopped
- 2 tablespoons grated fresh ginger
- 2 teaspoons cumin seeds
- 2 teaspoons coriander seeds
- 2 teaspoons yellow mustard seeds
- 1 14-ounce can diced tomatoes, drained
- 2 tablespoons lime juice (1 to 2 limes)
- Cooked basmati rice, to serve
- Pickled cucumbers
- Plain whole-milk yogurt, to serve
Preparation
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.
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.
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.
Tip: Don’t forget to stir the peas frequently as they cook; as the water is absorbed, the mixture thickens.
Lime-Pickled Cucumbers:
1 English cucumber, quartered lengthwise and cut into ¼-inch pieces
3 tablespoons lime juice (2 to 3 limes)
2 teaspoons grated fresh ginger
1½ teaspoons kosher salt
1 teaspoon white sugar
In a medium bowl, combine all ingredients. Cover and refrigerate, stirring occasionally, for at least 30 minutes or up to 24 hours.