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Yellow split pea and green pea curry

This yellow split pea and green pea curry is a bit similar to dhal, but sweet potatoes or squash is used to thicken it. You can cook it with ready-mixed mild or hot curry powder or your own curry spice mixture. Serve it with naan bread or basmati rice and mango chutney on the side.
Print Recipe
Prep Time 5 minutes
Cook Time 50 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp vegetable oil
  • 1 onion
  • 2 cloves of garlic
  • 2 cm piece of ginger
  • 1 tsp mustard seeds
  • 2 carrots
  • 1 cup chopped sweet potatoes or squash
  • 1 tsp curry leaves
  • 2 Tbsp curry powder medium or hot
  • 1 tsp garam masala
  • 1 Tbsp tomato purée
  • 2 ripe tomatoes chopped
  • 750 ml vegetable stock
  • 1 bay leaf
  • 1 star anise
  • 1 cup small yellow split peas
  • 2 cups frozen or fresh green peas
  • 1 handful coriander leaves chopped

Method
 

  1. Soak the yellow split peas in a bowl of water for minimum 2 hours.
  2. Finely chop the onion, ginger and garlic. Chop the carrot.
  3. Heat the oil in a large saucepan and gently fry the onion for 5 minutes, then add the garlic, ginger, mustard seeds and curry leaves. Stir for a minute, then add the chopped carrots & sweet potatoes/squash and the ground spices.
  4. Stir for another minute, then add the chopped tomatoes and tomato purée. Season with salt and pepper. Stir for a few seconds. Pour in the stock, add the bay leaf and star anise.
  5. Drain the split peas and add to the stew. Bring to a simmer, cover and gently simmer for 30 minutes or until tender.
  6. When the split peas are tender and the sweet potato/squash has become mushy, add the green peas and bring to the boil.
  7. Cook for another 5 minutes, turn off the heat, stir in the coriander leaves and serve.