Best Spicy Split Peas Recipes

SPICY SPLIT PEAS

Spicy Split Peas image

Looking for an easy side dish made using legumes? Then try this spicy split peas recipe - ready in just 50 minutes.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 50m

Yield 4

Number Of Ingredients 8

Ingredients

3 cups water
3/4 cup dried green or yellow split peas (6 oz), sorted and rinsed
2 tablespoons butter or margarine
1 teaspoon finely chopped gingerroot or 1/4 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1 small onion, finely chopped (1/4 cup)

Steps:

In 3-quart saucepan, heat water and peas to boiling. Boil uncovered 2 minutes; reduce heat to low. Cover and simmer about 25 minutes or until peas are tender but not mushy; drain.
In 10-inch skillet, melt butter over medium-high heat. Cook gingerroot, salt, turmeric, cumin and onion in butter about 3 minutes, stirring occasionally, until onion is tender. Stir in peas until evenly coated.

Nutrition Facts : Calories 170, Carbohydrate 20 g, Cholesterol 15 mg, Fat 1, Fiber 10 g, Protein 8 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 1 g, TransFat 0 g

SPICY SPLIT PEAS WITH VEGETABLES

Spicy Split Peas with Vegetables image

Taste adventure! Yellow split peas are flavored with a sampling of the spices, vegetables and fruit commonly found in the cuisine of India.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 1h45m

Number Of Ingredients 18

Ingredients

4 cups water
1 cup dried yellow split peas
1 tablespoon vegetable oil
2 tablespoons flaked or shredded coconut
1 teaspoon coriander seed
1/2 teaspoon fenugreek seed
1 cinnamon stick, (1/2 inch long)
1/4 teaspoon salt
1/8 teaspoon ground red pepper, (cayenne)
2 tablespoons vegetable oil
3 medium carrots, diced
2 medium zucchini, diced
1 medium onion, finely chopped
1 small eggplant, diced
2 tablespoons water
1 tablespoon tamarind pulp
2 cups hot cooked rice
Chopped fresh cilantro, if desired

Steps:

Heat 4 cups water and the split peas to boiling in 2-quart saucepan; reduce heat. Cover and simmer 45 minutes.
Heat 1 tablespoon oil in 8-inch skillet over medium heat. Cook coconut, coriander, fenugreek and cinnamon stick, stirring constantly, until coconut is light brown. Remove from heat; stir in salt and red pepper. Crush coconut mixture with mortar and pestle until finely ground; set aside.
Heat 2 tablespoons oil in 12-inch skillet over medium heat. Cook carrots, zucchini, onion and eggplant in oil, stirring occasionally, until tender.
Stir 2 tablespoons water into tamarind pulp until softened. Stir tamarind mixture, coconut mixture and peas into vegetable mixture. Cook over low heat, stirring occasionally and adding water if necessary until consistency of thick soup, until hot and well blended. Serve over rice. Garnish with cilantro.