Tag Archives: Yellow Split Peas

Yellow Split Pea and Egg Curry

Yellow Split Pea and Egg Curry

If you are short on funds but want something super tasty and pretty easy to make, it’s this dish.  South Asians refer to any kind of split peas, legumes and lentils as “Daal”.  We cook them in a variety of ways and in Bengali we even refer to “Daal” as the “poor man’s meat”.  When I went home to Bangladesh earlier this year, I visited a lot of Child Development Centers where kids get an awesome education and one meal per day. That one meal per day literally saves lives. Egg curries are included twice a week as a cheap source of protein  along with “Daal” of course, and the kids always love it.  I loved eating egg curries as a child as well.  I used to save the yolk until the very end, like a reward.  So I decided to combine “Daal” with a more traditional Egg Curry.  The result is twice the nutritional value and a very tasty dish.  This is delicious served with plain white rice or a vegetable rice palao or lemon rice.

This mixture is what Bengalis call "Gorom Mosla" meaning "hot spices" It lays the foundation of most savory curry dishes

Cumin, Turmeric and Chili powder. The trifecta of any good curry dish

Boil the yellow split peas with half a chopped onion, turmeric, cumin and salt

Cooked yellow split peas

Hard boil a dozen eggs

Saute onions in vegetable oil with crushed Cardamom pods, bay leaves, whole cloves and cinnamon sticks

Add Turmeric, Chili and Cumin along with the garlic and ginger paste and stir fry (make sure to add the salt)

Add the peeled boiled eggs to the sauce mixture

Stir fry gently for a few minutes

Add cooked yellow split peas and water and simmer for 4-5 minutes

Add coconut milk to the mixture and simmer for another couple minutes

Serve with plain white rice or with a vegetable rice Palao

Here’s the recipe:

Yellow Split Pea and Egg Curry

1 dozen hard-boiled eggs

1 1/2 cups of dried yellow split peas

1 large onion, chopped and divided

1/4 cup oil

5 Cardamom pods

2 Cinnamon Sticks

5 whole Cloves

3 bay leaves

2 1/2 tsp Turmeric

1 1/2 tsp Red Chili powder

2 1/2 tsp Cumin

1 1/2 tsp kosher salt

4-5 whole garlic

1 inch piece of fresh ginger (combine the garlic and ginger together in a paste)

1 can of Coconut Milk

5 cups of water

Place the eggs in a large pan with cool water to boil.  In the meantime, in a medium sauce pan wash the yellow split peas and put 4 cups of water, half chopped onion, 1/2 tsp salt, 1 tsp cumin and 1 tsp turmeric and bring to a boil.  After mixture is boiling, lower temperature to simmer and cover to cook in a back burner until tender and water is dried up (about 20 minutes or so).  Take the hard-boiled eggs, cool, peel the shells and set aside.

In a large 5-6 quart dutch oven style pan, heat oil.  Add the rest of the chopped onion, crushed cardamom pods, whole cloves, bay leaves and cinnamon sticks.  Stir fry for a few minutes until fragrance is released.  Add in Cumin, Turmeric, Chili powder and garlic/ginger paste stir fry another minute or so.  Add the remaining salt and the hard-boiled eggs, gently stir to coat the eggs in the sauce.  Add the cooked split yellow peas and a cup of water.  Cover and simmer for about 5-7 minutes until all the flavors are incorporated.  Add the can of coconut milk and stir.  Simmer an additional 2 minutes.  Serve hot with  vegetable rice palao or plain white rice.