Mashed Yellow Split Peas

My regular blog readers might be waiting for post presenting on traditional various food. Sorry to tell you, the real various food is fish, meat, and vegetable so there aren’t too many interesting recipe to tell.

Mashed Yellow Split Peas can be a side recipe for many main recipes like lamp chop, deep fried fish, and kidney pies. Mashed yellow split peas could be the only green food on your plate and I always choose this than those hearty deep fried potato. However, mashed yellow split peas are not everyone’s favorite. But I prefer this recipe.

Although the central is very busy most days and nights, they are quite helpful and have great outside seating to people watch as you wait for your meal. The beer is icy cold and fish with mashed yellow split peas is outstanding! Mashed yellow split peas seem to be all the rage lately, but I have prepared a vegetarian recipe with a pea mash years ago, already!

This recipe can be prepared in about 20 minutes and serves four people. The mashed yellow split peas are also good as a dip with toasted pita bread or crackers—a great way to sneak in vegetarians.

Nutrition Information

Amount per serving: Calories—155, Calories from fat—76, Total fat—8g, Saturated fat—3g, Cholesterol—10mg, Sodium—760mg, Carbohydrate—16g, Dietary fiber—5g, Sugar—7g, Protein—4g, Vitamin A—40%, Vitamin C—29%, Calcium—5%, Iron—14%, Potassium—1%.

Ingredients

1 1/2 cups yellow split peas

1 teaspoon salt

1 medium onion, chopped

2-3 tablespoons jalapenos, minced

1 teaspoon fresh turmeric, grated

1/2 -1 teaspoon curry powder

2 tablespoons peanut oil or 2 tablespoons ghee

1 1/2 teaspoons black mustard seeds

1 lemon juice

Fresh cilantro (to garnish)

How to make Mashed Yellow Split Peas

In big pan boil the split peas in plenty of water for about 20 minutes until tender. If the water starts evaporating too quickly, add more as needed. By the end of the cooking time, the split peas should have the dry consistency of mashed potatoes, the majority of the lentils will have lost their shape and most of the water will have vanished.

Remove pan from range, drain the water from the lentils and stir in salt. Cover and set aside. Chop onion, and combine with the jalapeno, turmeric and curry powder.

Heat the oil or ghee over medium heat in a heavy sauté pan with lid. When oil is hot, carefully add the black mustard seeds. Stand back as they may pop up into your face. Cover the pan with the lid and continue cooking the mustard seeds until the exploding quiets down.

Now add the onion mixture to the pan and sauté until the onion is translucent and golden. Finally, stir in the cooked split peas. Remove from heat and stir in the lemon juice. Taste and adjust seasoning if necessary.

Garnish each serving with minced cilantro leaves. Serve with basmati rice.