Split Yellow Peas with Spring Onion
Elevate your dinner table with this hearty and vibrant Split Yellow Peas with Spring Onion recipe, a comforting dish packed with bold flavors and wholesome ingredients. Simmered to tender perfection, the split yellow peas serve as a creamy base, infused with the aromatic blend of cumin, garlic, ginger, and a touch of turmeric, creating a deeply satisfying bite. Fresh spring onions and a hint of red chili flakes add a burst of color and gentle heat, balanced beautifully with a bright squeeze of lemon juice. Quick to prepare and nutrient-rich, this versatile dish can be enjoyed as a cozy main with rice or flatbread, or served as a flavorful side. Garnished with fresh cilantro for an optional herbal finish, it’s a must-try option for anyone seeking a simple yet fulfilling recipe. Perfect for plant-based eaters and spice enthusiasts alike!
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Recipe Information
Ingredients
- 1 cup split yellow peas
- 4 cups water
- 4 stalks spring onions
- 2 cloves garlic cloves
- 1 teaspoon ginger
- 1 teaspoon cumin seeds
- 0.5 teaspoon turmeric powder
- 0.25 teaspoon red chili flakes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons fresh cilantro (optional)
Instructions
Rinse the split yellow peas thoroughly under cold water until the water runs clear. Set aside.
In a medium pot, combine the split yellow peas with the 4 cups of water and bring to a boil over medium-high heat. Skim off any foam that rises to the surface.
Reduce the heat to low, cover the pot, and let the peas simmer for about 30 minutes until they are soft and tender. Stir occasionally to prevent sticking.
While the peas are cooking, finely chop the spring onions, mince the garlic, and grate the ginger.
In a large frying pan, heat the olive oil over medium heat. Add the cumin seeds and sauté them for 30 seconds until fragrant.
Add the minced garlic and grated ginger to the pan, stirring frequently for 1 minute to prevent burning.
Stir in the chopped spring onions (reserving a small amount for garnish), turmeric powder, and red chili flakes. Cook for 2-3 minutes until the spring onions are softened.
Once the yellow peas are fully cooked, drain off any excess water and add them to the pan with the spiced spring onion mixture.
Season with salt and black pepper, and stir well to combine all the flavors. Cook for another 5 minutes, stirring occasionally.
Remove the pan from heat and stir in the lemon juice. Taste and adjust seasoning as needed.
Garnish with the reserved spring onions and fresh cilantro, if using. Serve warm as a side dish or enjoy as a main with flatbread or rice.
Nutrition Facts
Calories |
242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.7 g | 10% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 506 mg | 22% | |
| Total Carbohydrate | 32.7 g | 12% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 4.5 g | ||
| Protein | 13.1 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 74 mg | 6% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 567 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
