Indian Yellow Split Pea Curry with Tomatoes and Spices (Matar Dal)

As much as I experience cooking, although it's just my husband and I dwelling right here (and two cats, however they devour from a bag of instead expensive kibbles, and my nice buddy who comes over as soon as a week to share dinner with a healthy urge for food, but not for the cat meals), it's sufficient some weeks simply to hold up with dinner and I attempt to make sufficient so that my husband has meals to take to work. I do now not want him shopping for crap from his place of work because the alternatives there are less than best. So, I typically make a more complicated meal on the weekend, and all through the week I move for faster alternatives that usually rent staples I actually have accessible. As I continually say, simplicity want now not be dull and it could be downright scrumptious, in particular if served up with a vegetable facet and some rice or flat breads.

This break up pea curry comes collectively in rarely any time at all, with little training. It's a dry curry and is good for serving over a warm mattress of clean cooked rice. Of direction, you may upload greater water in case you prefer, resulting in a soupier dish, however this model is one this is in no way a disappointment. For moderate variant, use black-eyed peas as a substitute. You virtually may not need to growth the soaking time, as black-eyed peas are excellent if you do no longer cook them until they're falling apart.

Other cut up dal dishes to experience from Lisa's Kitchen:

Indian-Style Split Pea Soup with Cornmeal Dumplings

Ash-e Anar (Persian Split Pea and Pomegranate Soup)

Split Pea and Vegetable Miso Soup with Seaweed and Dried Mushrooms

Lime-Flavored Rice with Roasted Yellow Split Peas

On the pinnacle of the reading stack: Warlight: A novel

Savory Sage Green and Yellow Split Pea Rice Patties with Apple Chia Seed Compote

This recipe was presented in the book from which I adapted it as a breakfast or brunch recipe, but I decided that I would like to serve these fresh sweet and savory herbed split pea patties with apple compote for dinner instead. The compote is sweet of course but does not overwhelm the fresh savoriness of the patties. I enjoy little bites, and especially patties that are relatively easy to prepare, especially when they are baked. No need to fry these in batches, and baking cuts down on not only time and cleaning but excess oil too.

I am now not conversant in cooking with sage, that's the main herb used to accompany the cut up peas in the patties, so I wasn't certain what to suppose beforehand. But I attempted the combination a few times to modify for seasoning, and turned into overjoyed with the result, as had been my eating partners.

To go along with the patties, further to the compote, I made a mild inexperienced salad with arugula, watercress and microgreens dressed with a few olive oil, white balsamic vinegar, a sprint of nutritional yeast, a teaspoon of Dijon mustard, lemon juice, finely chopped shallots, sprinkles of sea salt and black pepper, and a few red pepper flakes and dried oregano. Adjust the portions of this pleasant dressing as preferred. You can serve the salad on the aspect if desired and spoon some compote at the plate below every serving of patties. Alternately, serve the patties over the dressed salad greens and serve the compote at the side to apply as a topping for the patties. Either manner, this is a protein and fiber packed meal that is a deal with and a satisfaction to the taste buds.

Note: To make this recipe, I organized my personal oat flour, that is simply quite smooth to do. Simply integrate complete oats in a meals processor and mix until the oats have the consistency of a barely coarse flour. It continues nicely in a blanketed box within the refrigerator to have reachable for other recipes.

Other patties to revel in from Lisa's Kitchen:

Potato Patties Stuffed with Spiced Green Peas (Aloo Matar Tikki)

Tempeh-Miso Breakfast Patties

Quinoa Potato Patties

Chana Vada (Chana Dal Peanut Patties) with a Tamarind Chili Sauce

On the top of the studying stack: Masala Mamas: Recipes and memories from Indian ladies changing their communities thru food and love

Audio Accompaniment: Biosphere - "Departed Glories"

Indian-Style Split Pea Soup with Cornmeal Dumplings

Split pea soup is a classic Canadian comfort food. If you are Canadian, you probably remember growing up eating cans of Habitant pea soup, or maybe you still do. Simple with little else but split peas, salt, onion and maybe a few diced carrots or celery, my husband still adores split pea soups. But I can't bring myself to make something quite so basic — but I don't mind turning something basic into something extraordinary.

So this split pea soup is "Indian-ized" with Indian seasonings, but it's extra special because I also put in some plump, colorful and hearty spiced cornmeal dumplings in the soup too. This is pretty much a complete comfort meal in a bowl, and is one of the finest soups I have made in a while. The broth itself was a treat. And did I mention the dumplings? After this, you won't settle for canned split pea soup again!

I don't consider that the photos are up to par, but it's been dark here pretty much for the last few months. I trust that fellow cooks will judge the recipe without fancy photos.

Other recipes featuring split peas:

Indian-Style Split Pea Soup

Ash-e Anar ( Persian Split Pea and Pomegranate Soup )

Indian-Style Yellow Split Pea Curry (Matar Dal)

Split Pea Cilantro Dumplings in a Coconut Curry