Spicy Green Split Peas with Pickled Onions

King Korn
Fred Basson
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Iam so bad at taking fruits in my everyday diet and always wish to have it in any form. Just that I will not spend time to include fruits. Instead I crave for breakfasts like upma, idli, dosa etc. As long as portion control is in check. But I don’t. That’s another story about my consistency and discipline in my eating habit. I wish I change it, it’s high time. Recently I wanted to use up my rolled oats I have at home and also wanted to give it a try for smoothies. Should start replacing my high carb breakfasts with such smoothies. Let me see how it goes. This year my eating habit has been very bad with so much inconsistency as well as not balanced meal. I hope adding sorghum, a whole grain which adds a hearty, nutty flavor will give me the kick I need.

I hope adding sorghum, a whole grain which adds a hearty, nutty flavor will give me the kick I need.
— Carla Hall, author
Makes

8 Servings

Time

30 min

Difficulty

Easy

Ingredients

Ingredients
Pickled onion

Preparation

  1. Firstly, make the pickled onions, add all the ingredients together and set aside for a minimum of an hour.
  2. In a pot, add the olive oil and fry the onion. Add the garlic, ginger and chilli and cook for 1 minute until fragrant. Add the coriander powder, garam masala and chilli. Stir to combine then add the split green peas and chicken stock. Cook until peas are tender, which is roughly 30-40 minutes.
  3. Once the peas have softened, mix in the fresh coriander and mint, as well as shredded spinach leaves. Stir to combine and serve when ready.
  4. To serve top with yoghurt and pickled onions.
King Korn
Written by

Fred Basson

Tester

Not real person