Inspired by Nigel Slater in the Observer, who says "An endlessly useful dish, both as a side dish (for grilled chicken, say) or for eating with rice as a main dish. Sometimes I use fresh mint with the coriander. Serves 2."
Rinse the split peas in cold running water. Put them in a pan with the turmeric and water and bring to the boil. Cover with a lid, then simmer for 30 to 40 minutes, till the pulses are almost soft. (Watch the liquid level, adding more if you need.) Partially mash the peas with a wooden spoon or potato masher. It is especially satisfying when it is thick and slightly gloopy.
To finish, melt the butter, then stir in the cumin seed and ginger and let the cumin seed become warm and nutty smelling before adding the lime juice, the chopped chillies and the coriander.
Put the peas in a bowl and pour over the sizzling spice butter.
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Serving Size: 1 Serving (220g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 251 | ||
Calories from Fat: 13 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.5g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 480.7mg | 17 % | |
Potassium 835.2mg | 22 % | |
Total Carbohydrate 44.7g | 13 % | |
Dietary Fiber 17.3g | 69 % | |
Sugars, other 27.3g | ||
Protein 17.3g | 25 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 251
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