Split Pea Curry

1. 1

   Prepare and cook the split peas

   • Rinse the yellow split peas under cold water until the water runs clear.
   • In a pressure cooker, combine the rinsed split peas, 3 cups of water, turmeric powder, and salt.
   • Secure the lid and cook on high pressure for 15 minutes, or until the peas are soft and mushy.
   • Let the pressure release naturally before opening the lid. Lightly mash the peas with the back of a spoon if you prefer a smoother texture.
2. 2

   Build the aromatic base

   • While the peas are cooking, heat the vegetable oil in a large pot or Dutch oven over medium heat.
   • Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
   • Add the chopped onion and sauté for 4-5 minutes until softened and translucent.
   • Stir in the ginger-garlic paste and cook for another minute until the raw smell is gone.
   • Add the diced carrots and cook for 5 minutes, stirring occasionally, until they begin to soften.
3. 3

   Create the curry

   • Add the canned diced tomatoes, red chili powder, and coriander powder to the pot.
   • Cook for 5-7 minutes, stirring frequently, until the tomatoes break down and the oil starts to separate at the edges.
   • Pour the cooked split peas into the pot with the tomato mixture. Stir well to combine.
   • Bring the curry to a simmer and cook for 5 minutes to allow the flavors to meld. Add a splash of hot water if the curry is too thick.
4. 4

   Finish and serve

   • Stir in the chopped spinach and cook for 2-3 minutes until it wilts completely into the curry.
   • Turn off the heat and stir in the garam masala and fresh lemon juice.
   • Garnish with chopped cilantro and serve hot with rice or naan bread.

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