Best East Indian Split Pea Pilaf Recipes

BASMATI RICE AND PEA PILAF (PEAS PULAO) RECIPE

Basmati Rice and Pea Pilaf (Peas Pulao) Recipe image

Gently spiced and toasted rice, studded with sweet green peas.

Provided by Denise D'silva Sankhé

Categories Side Dish

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons ghee or vegetable oil
4 to 5 whole cloves
1-inch stick cinnamon
4 to 5 small green chillies, slit lengthwise
2 medium onions sliced thin (about 2 cups)
2 cups basmati rice
1 cup fresh or frozen green peas
1 1/2 teaspoon cumin powder
5 cups water
Kosher salt

Steps:

Heat oil in a medium saucepan over medium-high heat until shimmering. Add cloves and cinnamon and cook until fragrant, about 20 seconds. Add chillies and onions and cook, stirring frequently, until golden brown, 6 to 8 minutes. Add rice and cook, stirring frequently, until nutty, about 2 minutes. Add peas and cumin powder and cook, stirring constantly, for 1 minute longer. Add water and salt, bring to a boil, and reduce to lowest heat setting. Cover with lid and allow to cook until all the water is absorbed, about 10 to 12 minutes. Serve hot with daal or raita . This Recipe Appears In Beyond Curry: Basmati Rice and Pea Pilaf (Peas Pulao)

Nutrition Facts : Calories 232 kcal, Carbohydrate 37 g, Cholesterol 0 mg, Fiber 4 g, Protein 6 g, SaturatedFat 1 g, Sodium 254 mg, Sugar 5 g, Fat 7 g, ServingSize serves 4, UnsaturatedFat 0 g

RICE PILAF WITH LENTILS AND SPLIT PEAS

Rice Pilaf With Lentils and Split Peas image

Make and share this Rice Pilaf With Lentils and Split Peas recipe from Food.com.

Provided by Barb 3663

Categories < 30 Mins

Time 30m

Yield 12 , 12 serving(s)

Number Of Ingredients 20

Ingredients

2 cups diced onions
4 garlic cloves
1/2 teaspoon salt
1 1/2 cups brown rice
1/2 cup lentils
1/2 cup dried split peas
2 tablespoons fennel seeds
1 tablespoon coriander
1 teaspoon pepper
1/2 teaspoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon turmeric
1 teaspoon allspice
2 teaspoons ginger
6 cups water
1 tablespoon sesame oil
6 vegetable bouillon cubes
3 bay leaves
1/4 cup pine nuts, toasted
1 cup celery, diced

Steps:

Spray a heavy, wide pan with a tight-fitting lid with non-stick cooking spray. Add onion, garlic and salt. Sweat until aromatic, stirring constantly.
Add rice and stir to coat. Continue stirring until rice smells nutty.
Add water, sesame oil, bouilion cubes, lentils, peas, spices and bay leaf. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Remove from heat and let stand 5 to 10 minutes.
Remove Bay leaf.
Fluff with a fork, Mix in pine nuts and celery. Serve.

Nutrition Facts : Calories 172.4, Fat 4.2, SaturatedFat 0.5, Sodium 112.7, Carbohydrate 29.1, Fiber 4.9, Sugar 2.5, Protein 5.6

INDIAN-SPICED SPLIT PEA SOUP

Indian-Spiced Split Pea Soup image

Categories Vegetarian Pea Fall Simmer Boil

Yield serves 6

Number Of Ingredients 18

Ingredients

For aromatics
2 tablespoons sunflower or other neutral-tasting oil
1 medium onion peeled and minced (1 cup)
3 medium garlic cloves, peeled and minced
1 1/2-inch piece fresh ginger, peeled and minced (about 2 tablespoons)
6 medium scallions, white and pale-green parts only, trimmed and thinly sliced
1 small dried red chile
2 teaspoons coarse salt, plus more to taste
1/4 teaspoon turmeric
For soup
1 pound yellow split peas, picked over and rinsed
8 to 10 cups water
For finishing
2 tablespoons sunflower or other neutral-tasting oil
3/4 teaspoon cumin seeds
1 teaspoon mustard seeds
2 tablespoons fresh lime juice (about 1 to 2 limes), plus wedges for serving (optional)
2 tablespoons coarsely chopped cilantro

Steps:

Cook aromatics Heat the oil in a saucepan over medium-high heat. Add the onion, garlic, ginger, scallions, chile, and salt. Cook, stirring frequently, until onions are translucent and ginger is fragrant, about 3 minutes. Add turmeric
Make soup Add peas and 8 cups water. Bring to a boil, then reduce to a simmer, and cook, partially covered, until peas are falling apart and very tender, 45 minutes to 1 hour 15 minutes. (Check after 30 minutes and add more water if necessary. Remove chile, if desired, and discard.)
Finish and serve Heat the oil in a skillet over medium heat. Add cumin and mustard seeds; cook until mustard seeds start to pop and cumin is fragrant, about 30 seconds. Add spices to the soup, stir to combine, and cover pot. Let stand for 10 minutes to allow the flavors to meld. Stir in lime juice and cilantro; season to taste with salt. Serve immediately, with lime wedges, if desired. The soup can be refrigerated in an airtight container up to 3 days. Thin with water before serving, if necessary.