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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
Sort and soak the split peas for 4 - 6 hours or overnight then rinse and drain excess water.
In a saucepan, heat the oil, add the curry leaves, chilli flakes, cumin and mustard seeds and stir for a few minutes.
Stir in the sliced onions and cook for a few minutes.
Add the soaked split peas, salt and turmeric and cook for 5 - 6 minutes, while stirring continuously.
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.
Serve as a side dish with meat, chicken or fish or as a main dish with plain yoghurt or yoghurt cucumber salad.