Imagine a dish that wraps you in warmth, bursting with exotic Indian flavors and packed with nutritious ingredients that will make your taste buds dance with joy! This Potato and Yellow Split Pea Curry is not just a meal; it's a culinary journey that transforms simple ingredients into a magical, creamy, and soul-satisfying experience. Whether you're a curry novice or a seasoned home chef, this recipe promises to deliver a restaurant-quality dish right in your own kitchen, with minimal effort and maximum deliciousness.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 2 cups yellow split peas, soaked
- 2 medium potatoes, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 tsp turmeric
- 1 tsp cumin
- 1 can coconut milk
- Salt to taste
- Cilantro for garnish
Instructions
- Rinse the yellow split peas thoroughly under cold water and soak them for at least 30 minutes before cooking to reduce cooking time and improve digestibility.
- Heat a large heavy-bottomed pot or deep skillet over medium heat. Add a splash of oil and sauté the chopped onions until they become translucent and slightly golden, about 4-5 minutes.
- Add minced garlic and grated ginger to the onions, stirring continuously to prevent burning. Cook for another 1-2 minutes until fragrant.
- Sprinkle turmeric and cumin into the onion mixture, stirring to coat and release their aromatic oils. Cook for an additional 30 seconds.
- Drain the soaked split peas and add them to the pot along with the diced potatoes. Stir to combine with the spiced onion base.
- Pour in the coconut milk and enough water to cover the ingredients by about 1 inch. Add salt to taste.
- Bring the mixture to a boil, then reduce heat to low, cover the pot, and simmer for 25-30 minutes, stirring occasionally to prevent sticking.
- Check the consistency, adding more water if needed. The curry should be thick but not dry. Split peas should be tender and potatoes soft.
- Taste and adjust seasoning as needed. If desired, use the back of a spoon to mash some potatoes and split peas to thicken the curry.
- Remove from heat and let the curry rest for 5 minutes to allow flavors to meld.
- Garnish with fresh chopped cilantro before serving. Serve hot with rice or naan bread.
Tips
- Soaking is Key: Always soak your yellow split peas for at least 30 minutes to reduce cooking time and improve digestibility. This simple step makes a huge difference in texture and cooking efficiency.
- Spice Management: Toast your spices (turmeric and cumin) briefly to release their essential oils and enhance their flavor profile. Be careful not to burn them, as this can create a bitter taste.
- Liquid Consistency: Monitor the liquid while cooking. The curry should be thick and creamy, not too dry or soupy. Add water gradually if needed, and don't be afraid to mash some potatoes to naturally thicken the sauce.
- Flavor Layering: Take time to sauté onions, garlic, and ginger properly. This builds a robust flavor foundation for your curry.
- Resting Time Matters: Allow the curry to rest for 5 minutes after cooking. This helps the flavors meld and intensify, creating a more complex taste experience.
- Garnish Generously: Fresh cilantro isn't just a decoration – it adds a bright, fresh contrast to the rich, creamy curry.
- Serving Suggestions: Pair with steamed basmati rice or warm naan bread to complete your meal and soak up all the delicious sauce.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 55g
Protein: 18g
Fat: 12g
Saturated Fat: 10g
Cholesterol: 0mg
