Are you ready to embark on a culinary journey that will tantalize your taste buds and transport you straight to the vibrant streets of India? This Split Pea and Lentil Curry is not just another recipe – it's a flavor explosion waiting to happen in your kitchen! Imagine a creamy, aromatic dish topped with irresistibly crispy onions that will make your family and friends beg for seconds. Whether you're a seasoned cook or a kitchen novice, this recipe promises to be your new go-to comfort meal that's both nutritious and incredibly delicious.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
Cuisine: Indian
Serves: 6 servings
Ingredients
- 1 cup split peas
- 1 cup lentils
- 1 onion, sliced
- 2 tablespoons curry powder
- 4 cups vegetable broth
- 2 tablespoons oil for frying
- Salt to taste
Instructions
- Rinse the split peas and lentils thoroughly under cold water, removing any debris or small stones. Drain well and set aside.
- Heat 1 tablespoon of oil in a large heavy-bottomed pot over medium heat. Add the curry powder and toast for 30 seconds until fragrant, stirring constantly to prevent burning.
- Add the rinsed split peas and lentils to the pot, stirring to coat them with the toasted curry powder.
- Pour in the vegetable broth, bringing the mixture to a gentle boil. Reduce heat to low, cover the pot, and simmer for 30-35 minutes, stirring occasionally to prevent sticking.
- While the curry is simmering, prepare the crispy onions. Heat the remaining oil in a separate skillet over medium-high heat.
- Slice the onion into thin, uniform rings. Add the onion slices to the hot oil and fry until they turn golden brown and crispy, about 5-7 minutes. Remove with a slotted spoon and drain on paper towels.
- Check the split peas and lentils for doneness. They should be tender but not mushy. If needed, add a little more broth and continue cooking.
- Season the curry with salt to taste, stirring well to incorporate.
- Once the curry reaches the desired consistency (slightly thick but not dry), remove from heat.
- Transfer the curry to a serving dish and top with the crispy fried onions just before serving.
- Serve hot with rice, naan bread, or your preferred accompaniment.
Tips
- Rinse your split peas and lentils thoroughly to remove any debris and prevent grittiness in your final dish.
- Toasting the curry powder is crucial – it releases deep, complex flavors that will elevate your entire curry.
- Keep an eye on the liquid while simmering. Different legumes absorb liquid differently, so you might need to adjust with extra broth.
- For the crispiest onions, slice them uniformly and use a high heat to achieve that perfect golden-brown crunch.
- Don't rush the cooking process. Slow simmering allows the flavors to develop and the legumes to become perfectly tender.
- This curry tastes even better the next day, so don't hesitate to make it in advance for meal prep.
- Experiment with additional spices like cumin, garam masala, or turmeric to customize the flavor profile to your liking.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 15g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
