Curried Split Peas with Courgette is inspired by trips to the Caribbean where I first had split peas cooked in this manner. The split peas are not mushy like in soup or dhal, but indvidual, cooked, but still with texture. The last 15 minutes of the cooking time the split peas need to be regularly checked to achieve this. It is well worth the effort. Serve warm or chilled. Both delicious.
Curried Split Peas with Courgette
200g yellow split peas or channa dhal
1 tbsp coconut oil
1 tsp mustard seeds
1/2 tsp cumin seeds
2 small onions, thinly sliced
1/2 tsp homemade or good quality curry powder
1/4 tsp aseofetida (if you have it)
1 inch ginger, peeled and finely chopped
2 large cloves garlic, finely chopped
2 large tomatoes, seeds removed and finely chopped
500g courgettes, cut into 1 inch pieces
100ml water
1/4 tsp garam masala (or mixed spice)
lemon, juice only
fresh coriander, finely chopped
- Rinse split peas well and then cover with water, about 2 inches above the split peas. Let stand for 30 minutes. Bring to a boil and cook for 30-45 minutes or until split peas are tender to the teeth but not mushy. Check regularly to avoid overcooking. Drain split peas when done.
- In a large frying pan heat oil and add mustard and cumin seeds. Seeds will begin to dance around, careful not to burn. Add onions and cook until almost translucent. Add curry powder and asafoetida and stir, cook the spices for a minute. Stir in ginger, garlic and tomatoes. Cook vigorously without burning until oil begins to separate from the mixture, about 5 minutes, add a bit of water if the mixture starts to stick.
- Add courgettes and cook for a few minutes then add the water, bring to a simmer and cook until courgettes are tender. Mix in cooked split peas.
- Stir in garam masala and lemon juice; taste to adjust seasoning. Garnish with fresh coriander.