Split Pea Pulao

posted in: Indian, Main Dishes, Recipes, Uncategorized | 3
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I found this in Vegetarian Planet, where it’s punningly titled Split Pea-laf. It’s an Americanized version of an Indian pulao. The recipe originally called for ground cinnamon, cloves and cardamom, but I de-Americanized* it somewhat by using garam masala instead. I kept the original green split peas in the dish, though, because I like them.  The nice authentic touch in the original recipe is the tadka, a mix of aromatics and spices fried in a little butter or oil and stirred into a dish just before serving.
The brown rice and split peas make this quite filling and a nice way to round out any Indian-inspired meal.I’m sending this pulao to My Legume Love Affair, hosted this month by the event’s creator Susan of The Well-Seasoned Cook, and to Priya’s Healthy Diet – Vegetarian Side Dishes, hosted this month by Vardhini of Cooks’ Joy.

Split Pea Pulao
1 cup brown rice (preferably basmati)
3-1/4 cups water
6 cardamom pods
A 2-inch cinnamon stick
2 bay leaves
1-1/4 teaspoon salt
Pinch red pepper flakes
1 cup split peas
2 tablespoons canola oil
1 cup onion, minced
1 teaspoon minced fresh ginger
1 clove garlic, minced
1 teaspoon garam masala
Add rice, 2 cups water, cardamom pods, cinnamon stick, bay leaves, salt and red pepper flakes to a saucepan with a tight-fitting lid. Bring water to a low boil, reduce to a simmer and cover. Simmer for 10 minutes.
Add the split peas and water to the saucepan without stirring. Bring the water back to a low boil, reduce once again to a simmer, and cover. Cook for 35 to 40 minutes or until rice and split peas are tender.
During the last 10 minutes of cooking the rice and split peas, heat the canola oil in a skillet to medium. Add the onion and cook for 2 minutes. Reduce the heat to medium-low  and cook until the onions are golden, about 5 minutes. Raise the heat back to medium and add the ginger and garlic. Cook 1 minute, then add the garam masala and cook another minute.
Pick out the cinnamon sticks, bay leaf, and cardamom pods from the rice and split peas and discard. Stir in the spiced onions/tadka.
Serves 4 to 6.
*Is de-Americanized even a word? I guess it is now!

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3 Responses

  1. Super cute post- loved your de- Americanized version of the pulao :)

  2. I have made side dish with split peas and loved it. Rice looks yummy and thx for linking.

    Vardhini
    CooksJoy

  3. I am vegetarian too, this is yum!

    Ciao
    Alessandra
    http://alessandrazecchini.blogspot.co.nz/

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