Curried Pumpkin and Split Peas

    1 hour 20 minutes

    A great vegetarian dish made with very cheap ingredients, the perfect thing for poor uni students! Serve with steamed basmati rice.


    New South Wales, Australia
    4 people made this

    Serves: 4 

    • 200g yellow split peas
    • 2 cups (500ml) water
    • 1 tablespoon vegetable oil
    • 1 large onion, thinly sliced
    • extra oil for frying
    • 1 teaspoon cumin seeds
    • 2 small red chillies, sliced lengthwise
    • 600g pumpkin, peeled and cut into 2cm chunks
    • 20 curry leaves
    • 1 teaspoon brown mustard seeds

    Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

    1. Cook the split peas in the water in a covered pan for 30 minutes, or until nearly done.
    2. Heat the oil in a large saucepan and fry the onion with a bit of salt until nicely brown. Remove the onion, then add the cumin seeds and fry for a few seconds. Add the split peas and their cooking liquid. Add the chillies, pumpkin, a bit more salt and cover. Simmer, stirring often, until the pumpkin is soft. Add the curry leaves.
    3. Heat the mustard seeds in a dry frypan until they crackle and add to the pumpkin. Serve with the fried onion on top.

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