Yellow Split Pea Pilaf, أرز مع حمص مجروش Servings: 2

Yellow Split Pea Pilaf


  • 1 cup Basmati rice (soaked 20 - 30 minutes)
  • 1/4 cup dry yellow split peas (soaked overnight)
  • 1 medium onion, sliced
  • 1 cup water
  • 1 tbsp. cooking oil
  • 1 tsp. cumin seeds (adjust to taste)
  • 1 tsp. black mustard seeds (adjust to taste)
  • Pinch of trumeric
  • 2 curry leaves (optional)
  • Red chilli flakes (optional)
  • Salt, to taste


  1. Sort and soak the split peas for 4 - 6 hours or overnight then rinse and drain excess water.

  2. In a saucepan, heat the oil, add the curry leaves, chilli flakes, cumin and mustard seeds and stir for a few minutes.

  3. Stir in the sliced onions and cook for a few minutes.

  4. Add the soaked split peas, salt and turmeric and cook for 5 - 6 minutes, while stirring continuously.

  5. Stir in the soaked and drained rice, cover with water and bring to a boil.  Lower the heat and cook until all the water has been absorbed and the rice and peas are done.

  6. Serve as a side dish with meat, chicken or fish or as a main dish with plain yoghurt or yoghurt cucumber salad.