Per the USDA Nutrient Database, a 3.5 oz serving of yellow split peas contain 25 grams of protein, 26 grams of dietary fiber, 61% of our DV of Thaimine (B1), 34% DV of Pantothenic Acid (B5), and 69% DV of Folate (B9). Along with a decent offering of Iron (31%) these peas could quite possibly be viewed as the vitamin B’s knees!
We at ecoRDN need no additional coaxing, these dreamy peas are preaching to the choir. We LOVE split peas: their toothsome bite, their inexpensive costs, their availability . Split peas, like lentils (and honestly, as many pulses as we have room for) are constant staples in our kitchen. The one downside to split peas is that they aren’t easily cooked in our rice cooker.
We LOVE our rice cooker recipes, it’s a great way to multitask in the kitchen, put all the ingredients in a pot, fill with water and let the machine do the rest while you trudge on elsewhere. Split peas however are too starchy and have a tendency to bubble over. We’ve found out the hard way numerous times, a great frothy mess awaited us as we walked back to check our progress. We weren’t going to stop eating split peas, that would be foolish. So we decided to go old school and use a pot and stay with the peas instead of doing other chores in the interim. Split pea bedside manner.
For this recipe we use our trusty 2 qt pot. The same pot used for ecoRDN‘s holiday mashed potato and cranberry recipes!
Gather your ingredients, add them to the pot, and cover with water, then stir and simmer until this golden aromatic dream of a dish finishes and you may resume making happy bellies happier! This recipe yields approximately 6 servings.
What you will need:
2 qt pot (or larger)
2 c yellow split peas
1 c diced onion
1 c diced celery
3 lg cloves garlic minced (or rough chopped)
1 Tbsp fresh ginger minced (or rough chopped)
1 Tbsp cracked black pepper
1 Tbsp sea salt
1 Tbsp turmeric
1 tsp hot pepper (chili/cayenne)
4 cups boiling water
Bring water to boil, reduce to simmer and let roll lightly while stirring occasionally for 20 minutes. Drop heat to low bubble, cover (but leave room for steam to escape to prevent a messy overflow), cook for 20 extra minutes. After 20 minutes check the water level, if looks too dry add another 1/2 cup boiling water, stir. When rumble is again reached, cover and cook for an additional 10 minutes. Turn off the stove, cover and let stand for another 20 minutes.
Serve immediately with roasted sweet potatoes, steamed kale, red rice, avocado, or any lovely additions of your choice. Keep on hand for daily pulse consumption. Keep things fresh, enjoy!
Let us know your thoughts on our spicy curried split pea recipe in the comments below. Or give us a like and a share if you’re feeling the flavorful love!
As always, thanks for reading and eat well!
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