Ingredients
Original recipe: 4 servings. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 250 gDry yellow split peas, rinsed
- 1100 mlWater, divided
- 180 gOnion, finely diced
- 2 tbspSunflower oil
- 3 cloveGarlic, minced
- 15 gFresh ginger, grated
- ¾ tspGround turmeric
- ¾ tspFine salt
- 1 eachGreen chili, slit but left whole
Make it
- Put the split peas in a saucepan with 900 ml water. Bring to a boil, skim any foam, then reduce to a steady simmer. Cook partly covered for 40–50 minutes, until the peas are almost tender.
- Meanwhile, heat the oil in a skillet. Cook the onion over medium-low heat for 10 minutes. Add the garlic, ginger and turmeric, and stir for 1 minute.
- Stir the onion mixture, salt, whole chili and remaining 200 ml water into the peas. Simmer for another 15–20 minutes until the peas crush easily and the stew is creamy but not completely smooth.
- Remove the chili. Mash lightly if desired and divide into four bowls. If the peas need longer, continue gently rather than serving them firm.
Ingredients, recipe context & sources
Ingredient flags: None of the nine major allergens identified in the specified ingredients. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.