- ¾ cup dried split green peas (175 mL)
- 2 cups water (500 mL)
- 2 tbsp olive oil (25 mL)
- 1 piece (1 inch/2.5 cm) cinnamon, crushed
- 2 tsp whole cumin seeds (10 mL)
- 2 tsp whole fennel seeds (10 mL)
- 2 tsp ground turmeric (10 mL)
- 1 tbsp minced fresh gingerroot (15 mL)
- 1 small cauliflower, cut into small florets
- ½ cup vegetable stock (125 mL)
- 1 cup chopped green onions (250 mL)
- In a saucepan, cover split peas with water. Bring to a boil over medium-high heat. Cover, reduce heat and simmer for 15 to 20 minutes or until peas are tender. Drain and set aside.
- Meanwhile, in a large skillet or wok, heat oil over medium heat. Add cinnamon, cumin and fennel seeds. Toast, stirring, for 1 minute or until seeds turn brown. Add turmeric, ginger, cauliflower and stock. Bring to a boil over high heat. Reduce heat and cook, stirring occasionally, for 10 minutes. Stir in peas and heat through. Sprinkle green onions over top. Serve immediately.
- Variation:
- Use mung beans in place of the dried split green peas.