Yellow Split Pea Curry
Ingredients:
1 cup yellow split peas
3 potatoes (I used 1 medium and 2 small. Eyeball the amount), diced
1 fresh Jalapeno pepper (You can substitute a different hot pepper if you like. If you go dried cayenne pepper, be sure to use less.)
4 cups of water
1 cup celery, diced
1/2 of an onion, diced
1 medium tomato, diced
3/4 teaspoon cumin seeds
1/2 teaspoon ground turmeric
1 1/2 teaspoons salt (I used Cajun salt.)
bay leaf
A sprinkle of cilantro flakes
A sprinkle Rosemary flakes (Not an authentic Indian spice.)
A sprinkle of Worcestershire sauce (I toss it in soups, stews and curries, but it isn't an Indian spice. It's British.)
Optional: 1 teaspoon coriander seeds (which I didn't have. Next time!)
Directions:
1) Dice the vegetables and toss the ingredients into a saucepan in order.2) Follow with the spices.
(You can roast the fresh hot pepper of your choice and onions with a little oil in a frying pan before tossing them into the pot to give the curry a smoky taste if you're ambitious. I skipped it. It makes a difference, but I like the convenience of not having to wash a 2nd pan.:)
2) Cook for 30 minutes or until the peas are tender, yet still firm.
Makes 2 tasty servings.
While the curry was cooking, I started dinner with a glass of merlot and brie on whole grain crackers. With the starter cheese and wine, the curry was enough of a dinner. Now that it's committed to the blog, I, too, can make it again!
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