Call me weird, but sometimes on the rare occasion I get to go to the market child free, I like to hang out in the bulk aisle and peruse the ingredients I’ve never used before. More often than not, I end up coming home with a bag of some new (to me) grain or legume that end up in my pantry and I don’t use.
And that’s what happened to the yellow split peas I picked up a while back. They looked interesting, and I love split pea soup made with green split peas, so I bought them. Then they sat. And sat. But that’s the beauty of dried legumes. They keep.
So the other day I was poking around and decided it was time to take on the yellow split peas.
I did a little research and found this wonderful recipe for yellow split pea curry. It’s no secret I love curries, but I’ve never tried to do it totally from scratch. Guess what? It’s easy!
I’ll admit that the ingredient list is a little intimidating, but I’m telling you, once you’re cooking, it all comes together easily.
A few hints:
- I only used one serrano chile and it was pretty darn spicy. So if you’re a little timid of spice, start with maybe half a chile, or try seeding it. Baby steps.
- Spices can be expensive, but the bulk section is your friend. This also enables you to get only what you really need, so you don’t end up with jars of spices from 1982
like my mother.I also found a smoking good deal on cumin seeds in the Mexican food section of the grocery store.
- This is especially good topped with a bit of low fat plain yogurt…it cuts the heat and adds a layer of tartness that plays with the spice.
- Feel free to play with the vegetables a bit – sub sweet potato for the russet potato, toss in a bunch of spinach at the end or throw in some fresh green beans at the same time you add the carrot and eggplant.
Adapted from Eating Well.