Best 5 East Indian Split Pea Pilaf Recipes
Embark on a culinary adventure to create a flavorful and aromatic East Indian split pea pilaf. This delectable dish combines the goodness of split peas with the richness of aromatic spices, creating a delightful interplay of flavors. As you gather your ingredients, let the tantalizing aroma of cumin, coriander, and turmeric fill your kitchen, promising a satisfying meal that will delight your taste buds and transport you to the vibrant streets of India.
Check out the recipes below so you can choose the best recipe for yourself!
EAST INDIAN SPLIT PEA PILAF
Yellow split peas, chicken broth and savory spices turn long grain rice into a piquant pilaf. "This recipe was given to me by a friend from India," notes Marilyn Rodriguez of Fairbanks, Alaska. "It's a great side dish to go with curry recipes."
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, combine peas and 4 cups water. Bring to a boil. Reduce heat; simmer, uncovered, for 30-35 minutes or until tender. Drain and keep warm., In a large nonstick skillet, cook the bay leaf in oil until golden, about 3 minutes. Add onion; saute until tender. Stir in the seasonings; saute for 30 seconds. Add the rice; cook and stir for 3 minutes. Stir in broth and remaining water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Add peas; heat through. Discard bay leaf.
Nutrition Facts : Calories 214 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 572mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 1g fiber), Protein 8g protein. Diabetic Exchanges
EAST INDIAN SPLIT PEA PILAF
Yellow split peas, chicken broth and savory spices turn long grain rice into a piquant pilaf. 'This recipe was given to me by a friend from India,' notes Marilyn Rodriguez of Fairbanks, Alaska. 'It's a great side dish to go with curry recipes.'
Provided by Allrecipes Member
Time 1h5m
Yield 6
Number Of Ingredients 12
Steps:
- In a large saucepan, combine peas and 4 cups water. Bring to a boil. Reduce heat; simmer, uncovered, for 30-35 minutes or until tender. Drain and keep warm.
- In a large nonstick skillet, cook the bay leaf in oil until golden, about 3 minutes. Add onion; saute until tender. Stir in the seasonings; saute for 30 seconds. Add the rice; cook and stir for 3 minutes. Stir in broth and remaining water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Add peas; heat through. Discard bay leaf.
Nutrition Facts : Calories 332.7 calories, Carbohydrate 55.2 g, Cholesterol 2.5 mg, Fat 7.7 g, Fiber 1.2 g, Protein 10.1 g, SaturatedFat 0.6 g, Sodium 656.7 mg, Sugar 2.4 g
EAST INDIAN SPLIT PEA PILAF
Yellow split peas, chicken broth and savory spices turn long grain rice into a piquant pilaf. 'This recipe was given to me by a friend from India,' notes Marilyn Rodriguez of Fairbanks, Alaska. 'It's a great side dish to go with curry recipes.'
Provided by Allrecipes Member
Time 1h5m
Yield 6
Number Of Ingredients 12
Steps:
- In a large saucepan, combine peas and 4 cups water. Bring to a boil. Reduce heat; simmer, uncovered, for 30-35 minutes or until tender. Drain and keep warm.
- In a large nonstick skillet, cook the bay leaf in oil until golden, about 3 minutes. Add onion; saute until tender. Stir in the seasonings; saute for 30 seconds. Add the rice; cook and stir for 3 minutes. Stir in broth and remaining water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Add peas; heat through. Discard bay leaf.
Nutrition Facts : Calories 332.7 calories, Carbohydrate 55.2 g, Cholesterol 2.5 mg, Fat 7.7 g, Fiber 1.2 g, Protein 10.1 g, SaturatedFat 0.6 g, Sodium 656.7 mg, Sugar 2.4 g
EAST INDIAN SPLIT PEA PILAF
Yellow split peas, chicken broth and savory spices turn long grain rice into a piquant pilaf. 'This recipe was given to me by a friend from India,' notes Marilyn Rodriguez of Fairbanks, Alaska. 'It's a great side dish to go with curry recipes.'
Provided by Allrecipes Member
Time 1h5m
Yield 6
Number Of Ingredients 12
Steps:
- In a large saucepan, combine peas and 4 cups water. Bring to a boil. Reduce heat; simmer, uncovered, for 30-35 minutes or until tender. Drain and keep warm.
- In a large nonstick skillet, cook the bay leaf in oil until golden, about 3 minutes. Add onion; saute until tender. Stir in the seasonings; saute for 30 seconds. Add the rice; cook and stir for 3 minutes. Stir in broth and remaining water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Add peas; heat through. Discard bay leaf.
Nutrition Facts : Calories 332.7 calories, Carbohydrate 55.2 g, Cholesterol 2.5 mg, Fat 7.7 g, Fiber 1.2 g, Protein 10.1 g, SaturatedFat 0.6 g, Sodium 656.7 mg, Sugar 2.4 g
EAST INDIAN SPILT PEA PILAF
A good side dish to accompany curries. From the Taste of Home Cookbook, submitted by Marilyn Rodriquez, who received it from an Indian friend. Try using Basmati rice if you can find it.
Provided by berry271
Categories Long Grain Rice
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine peas and 4 cups water in a large saucepan and bring to a boil.
- Reduce heat and simmer uncovered until peas are tender, about 35 minutes.
- Meanwhile chop onion.
- Heat oil in a large nonstick skillet and saute bay leaf until golden, about 3 minutes.
- Add onion and saute until tender.
- Meanwhile drain peas and keep warm.
- Add the seasonings (cinnamon-turmeric) to the onions and saute an additional 30 seconds.
- Add the rice and cook while stirring for 3 minutes.
- Add the broth and remaining 3/4 cup of water and bring to a boil.
- Reduce heat, cover and simmer until rice is tender, about 20 minutes.
- Add peas and heat through.
- Remove bay leaf before serving.
Nutrition Facts : Calories 334.4, Fat 8.3, SaturatedFat 0.8, Sodium 517.9, Carbohydrate 53.5, Fiber 6.9, Sugar 3.2, Protein 11.1
Tips:
- Use a heavy-bottomed pot or Dutch oven to cook the pilaf. This will help to prevent the rice from sticking to the bottom of the pot and burning.
- Rinse the split peas thoroughly before cooking. This will help to remove any dirt or debris.
- Be sure to use fresh, flavorful spices in your pilaf. This will help to give the dish a delicious, aromatic flavor.
- If you don't have any garam masala on hand, you can make your own by combining equal parts of cumin, coriander, cardamom, cinnamon, cloves, and nutmeg.
- Serve the pilaf with your favorite Indian dishes, such as chicken tikka masala, lamb korma, or vegetable curry.
Conclusion:
East Indian Split Pea Pilaf is a delicious, flavorful dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. With its combination of split peas, basmati rice, and aromatic spices, this pilaf is sure to be a hit with your family and friends. So next time you are looking for a new and exciting side dish, give East Indian Split Pea Pilaf a try!
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