Yellow split peas with spiced butter
Inspired by Nigel Slater in the Observer, who says "An endlessly useful dish, both as a side dish (for grilled chicken, say) or for eating with rice as a main dish. Sometimes I use fresh mint with the coriander. Serves 2."
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 tbsp lime juice
- 1 tsp cumin seeds
- 200 g yellow split peas
- 1 tsp turmeric, ground
- to finish
- 1 thick slice butter
- 1 heaped tbsp ginger (frensh) finely chopped
- 1 chillies (small, hot, green) chopped
- coriander leaf
- Carbohydrate 44.6540833333333 g
- Cholesterol 0 mg
- Fat 1.47605083333333 g
- Fiber 17.3475337240572 g
- Protein 17.29157 g
- Saturated Fat 0.210096666666667 g
- Serving Size 1 1 Serving (220g)
- Sodium 480.704833333333 mg
- Sugar 27.3065496092762 g
- Trans Fat 0.320823916666667 g
- Calories 251 calories
Rinse the split peas in cold running water. Put them in a pan with the turmeric and water and bring to the boil. Cover with a lid, then simmer for 30 to 40 minutes, till the pulses are almost soft. (Watch the liquid level, adding more if you need.) Partially mash the peas with a wooden spoon or potato masher. It is especially satisfying when it is thick and slightly gloopy. To finish, melt the butter, then stir in the cumin seed and ginger and let the cumin seed become warm and nutty smelling before adding the lime juice, the chopped chillies and the coriander. Put the peas in a bowl and pour over the sizzling spice butter.
