East Indian Split Pea Pilaf Recipe

East Indian Split Pea Pilaf Recipe

  • 2/3 cup dry yellow split peas
  • 4 3/4 cups water, divided
  • 1 bay leaf
  • 3 tablespoons canola oil
  • 1 large onion, chopped
  • 1/2 teaspoon ground cinnamon
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground turmeric
  • 1 1/2 cups uncooked long grain rice
  • 2 1/2 cups chicken broth
  1. 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.
  2. 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.
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