45 Min

DF

NF

V

Split Green Pea Salad

I discovered split green peas long after I left India. While you can find many variations of yellow split peas in India, the green ones were not as common or as popular as they are in this country. Split green pea dal with ginger and leeks was one of my favorite things to comfort myself with during the Canadian winters.

In the summers, especially the last few hot ones, I’m drawn to lentil or bean salads. If you soak them for sufficient time, the cooking time is cut in half. Here is a split green pea salad with cooling celery, lime juice and the snap of apple. Don’t leave out the ginger, it adds an interesting bite of flavor to the salad. To cook the dried peas just until they are done and do not turn into mush, do follow the recipe carefully. If they do turn into mush, switch to plan b and make a lentil puree or soup.

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Cook Time

45 Minutes + soak & rest time

Serves

4

Directions

Step 1

Rinse the split green peas 2 to 3 times then soak for 3 to 4 hours or until they have doubled in size. Drain.

Step 2

Combine the split peas with 4 cups of water and bring to a rapid boil. Lower the heat to its lowest setting and let the beans continue to cook, uncovered. They should be gently simmering openly. Stir them every 2 to 3 minutes carefully making sure the lentils do not break.

Step 3

Take a couple of lentils out to check for doneness. If they are cooked all the way, remove them from heat and drain immediately in a colander. If they still have a slightly raw core, turn the heat off and cover the pot for about 15 to 20 minutes. They will finish cooking in the steam. Then drain them and without stirring, let them rest for 30 minutes to an hour. The total cooking time should not exceed 10-12 minutes.

Step 4

Next, stir in the celery, currants, apple, ginger, serrano, cilantro, salt and lime juice.

Step 5

In a small frying pan, warm the olive oil and once it is hot, add the cumin seeds. They will pop and sizzle, next immediately add the mixture to the salad. Stir gently and check for taste.

Notes & Variations

The reason I am suggesting you do not cover the split peas when boiling them is that they will cook fast and turn to mush. Keeping them open gives you a visual cue in when to stop cooking them.
Instead of celery, you could add sliced cabbage, spinach or mustard greens.
When mincing the apple, cut the pieces a little bit bigger so you get the enjoy the crunch of the apple in the salad.

Ingredients

1 cup split green peas

2 cups sliced celery

1 green apple, cored and minced

2 tablespoons of currants or raisins

2 tablespoons minced ginger

1 serrano pepper, minced (optional)

1 bunch cilantro chopped

1 teaspoon sea salt

Juice of 1-2 limes

2 tablespoons olive oil

1 teaspoon fennel or cumin seeds

Step 1

Rinse the split green peas 2 to 3 times then soak for 3 to 4 hours or until they have doubled in size. Drain.

Step 2

Step 3

Step 4

Next, stir in the celery, currants, apple, ginger, serrano, cilantro, salt and lime juice.

Step 5

In a small frying pan, warm the olive oil and once it is hot, add the cumin seeds. They will pop and sizzle, next immediately add the mixture to the salad. Stir gently and check for taste.

1 cup split green peas

2 cups sliced celery

1 green apple, cored and minced

2 tablespoons of currants or raisins

2 tablespoons minced ginger

1 serrano pepper, minced (optional)

1 bunch cilantro chopped

1 teaspoon sea salt

Juice of 1-2 limes

2 tablespoons olive oil

1 teaspoon fennel or cumin seeds

Notes & Variations

The reason I am suggesting you do not cover the split peas when boiling them is that they will cook fast and turn to mush. Keeping them open gives you a visual cue in when to stop cooking them.
Instead of celery, you could add sliced cabbage, spinach or mustard greens.
When mincing the apple, cut the pieces a little bit bigger so you get the enjoy the crunch of the apple in the salad.

Tags:

45 Min

Tags:

45 Min

MORE GREEN PEAS PLEASE.

Why, don't mind if we do!

PEAS PEAS PEAS

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