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Smoky Split Pea Curry

Featured in the Honolulu Star-Advertiser on March 9, 2016.



Smoky Split Pea Curry

  • 1 cup yellow split peas
  • 4 cups of water
  • 1 pound Yukon gold potatoes, peeled, and cut into 1/2-inch cubes
  • 1/4 teaspoon ground turmeric
  • 3 dried red chilies, stems discarded
  • 1 tablespoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 medium-size tomato, cored, and diced
  • 1/2 cup frozen green peas, defrosted
  • 2 tablespoons finely chopped fresh cilantro leaves and tender stems
  • 1 teaspoon pink salt


Place peas in a medium-size saucepan; cover with water and rinse. Drain and repeat 3 or 4 times until water is clear. Add 4 cups of water and bring to a boil over medium-high heat. Skim the foam off top and discard. Add potatoes and turmeric to peas, stirring once or twice. Reduce to medium-low and cover. Simmer stirring occasionally, until peas are tender but still firm-looking and potatoes are cooked, 20 to 25 minutes.

Heat a small skillet over medium-high for about 2-4 minutes. Sprinkle chilies, coriander, and cumin into pan. Toast spices, shaking pan frequently, until chilies blacken and spices are aromatic. Transfer to a blender and add tomatoes; puree until smooth. When peas and potatoes are cooked, add spice mixture, cilantro and salt. Vigorously boil curry uncovered for 12-15 minutes. Stir in green peas and serve. Makes 6 servings.

Approximate Nutrient Analysis per serving (not including salt to taste):
180 calories, 1 g fat, 0 g saturated fat, 0 mg cholesterol, 500 mg sodium, 35 g carbohydrate, 9 g fiber, 6 g sugar, 9 g protein


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