Curried Peas

Recipe Ingredients

2 cups	474ml	Dried split peas or lentils
4		Celery - diced
1/2 teaspoon	2.5ml	Salt
6 cups	1422ml	Water
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Butter - unsalted
1		Onion - diced
2 teaspoons	10ml	Minced ginger
1/2 teaspoon	2.5ml	Cumin seed
1/2 teaspoon	2.5ml	Cayenne
2 teaspoons	10ml	Curry powder
2 tablespoons	30ml	Hot mango pickle - finely chopped
		For Garnish
		Yogurt
		Chopped parsley
		Chopped mint
		Lemon slices

Recipe Instructions

Combine split peas with celery, salt, and water and bring to a boil. Reduce heat to a simmer and cook for 30 to 45 minutes. While peas are cooking, heat the oil and butter in a large saute pan, taking care not to let the butter burn. Add the onion, ginger, cumin seed, cayenne, and curry and cook until the onion is wilted. Remove from heat and set aside. Test the peas to see if they are tender. If so, pour off and reserve some of the cooking liquid. Add the sauteed onions and spices. Stir well and simmer until mixture thickens and liquid reduces almost completely, about 10 minutes. During the last 10 minutes of the peas' cooking time, add the pickled mango and stir to combine. Add some of the reserved liquid if you desire a thinner mixture. Garnish with a spoonful of yogurt and a sprinkle of parsley and mint, and serve with lemon slices. serves with basmati rice

serves 6 to 8

Source:
Healthful Cooking, Mary Carroll, Star Trib 2/10/99

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