Indian Split Peas

Ingredients

• 250 g Split peas (Rinsed then soaked 15 min in warm water)
• 2 gousses Garlic (Minced)
• 15 g Fresh ginger (Peeled and cut into thin strips)
• 1 Medium onion (Finely chopped)
• 20 g Fresh coriander leaves (A good handful, coarsely chopped)
• 4 c. à soupe Vegetable oil (Ex. sunflower or canola oil)
• 1 c. à soupe Mustard seeds (Yellow or brown)
• 2 c. à soupe Curry powder
• 1 c. à café Garam masala
• 950 ml Water (For the first cooking)
• 350 ml Additional warm water (Added after 20 min of cooking)
• 1 c. à café Salt (Or to taste)
• 100 ml Tomato purée (To thicken the sauce)
• 30 ml Coconut milk (A drizzle just before serving)

Instructions

1. Soak the split peas

   Rinse the split peas under cold water, then place them in a bowl with warm water and let soak for 15 minutes.

   Time: PT15M

2. Prepare the aromatics

   Mince the garlic, cut the ginger into thin strips, chop the onion and the coriander.

   Time: PT10M

3. Pop the mustard seeds

   Heat 4 c. à soupe of oil in the pot over medium‑high heat, add 1 c. à soupe of mustard seeds and wait for them to pop.

   Time: PT1M

4. Sauté the aromatics

   Add the chopped onion, garlic and ginger. Sauté for 5 minutes until the onion becomes translucent.

   Time: PT5M

5. Add the spices

   Sprinkle 2 c. à soupe of curry powder and 1 c. à café of garam masala, cook for 1 minute while stirring to release aromas.

   Time: PT1M

6. Add the peas and water

   Pour the drained split peas into the pot, add 950 ml of water and bring to a boil.

   Time: PT5M

7. High‑heat cooking

   Let it boil vigorously for 10 minutes.

   Time: PT10M

8. Medium‑heat cooking, covered

   Reduce heat to medium, cover the pot and let simmer for 10 minutes.

   Time: PT10M

9. Add warm water and salt

   Pour in 350 ml of warm water, add 1 c. à café of salt, cover again and cook for 20 minutes.

   Time: PT20M

10. Thicken with tomato purée

    Stir in 100 ml of tomato purée, mix and let simmer for 5 minutes. Adjust consistency with a little water if needed.

    Time: PT5M

11. Finish with coconut milk and serve

    Remove from heat, add 30 ml of coconut milk, stir quickly and sprinkle with chopped fresh coriander before serving.

    Time: PT2M

Nutrition Facts

Calories

380

Protein

20 g

Carbohydrates

55 g

Fat

10 g

Fiber

8 g

Ingredient Substitutions

• Instead of Split peas: Green lentils, Red beans
• Instead of Garlic: Garlic powder
• Instead of Fresh ginger: Ground ginger (1 c. à café)
• Instead of Medium onion: Shallot, Leek
• Instead of Fresh coriander leaves: Flat parsley, Basil
• Instead of Vegetable oil: Light olive oil, Ghee
• Instead of Mustard seeds: Cumin seeds
• Instead of Curry powder: Garam masala blend
• Instead of Garam masala: Cumin + coriander + cardamom blend
• Instead of Salt: Sea salt
• Instead of Tomato purée: Crushed tomatoes, Passata
• Instead of Coconut milk: Coconut cream, Almond milk

Equipment Needed

• Pot (or large saucepan)
• Wooden spoon
• Chef's knife
• Cutting board
• Measuring spoons
• Measuring cup
• Soaking bowl
• Ladle (optional)

Critical Steps — Do Not Skip

• Soak the split peas long enough.
• Pop the mustard seeds without burning them.
• Do not burn the spices after adding them.
• Check the peas for tenderness before finishing cooking.

Chef Tips from the Video

• Lightly toast the mustard seeds before adding them to intensify the flavor.
• Use fresh ginger instead of powder for a brighter spicy note.
• Add a pinch of sugar with the tomato purée to balance acidity.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Can be frozen for 1 to 2 months; thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the split peas the day before and keep them refrigerated.
• The dish reheats very well in the microwave or in a pot over low heat.
• Add a drizzle of coconut milk just before serving to keep it fresh.