Yellow Split Pea Puree

Yellow split pea is another name given to Chana dal (split garbanzo bean, split chick pea), a very common lentil used in Indian and in Middle Eastern cooking.

Well, the name Puree is not all that catchy and it reminded me of Hummus (a Mediterranean dish) that we used to love as a dip for Pita chips or in making bread rolls with falafel (chick pea fritter). In fact Falafel Hummus wrap was always the best vegetarian pick at any middle eastern Gyro takeout.

Kadalai Paruppu thuvaiyal (Spicy paste of yellow split pea) is a very common dish in South Indian cooking where we grind turmeric, coriander, cumin, ginger and red chilli pepper with roasted split pea.  We eat it with hot rice as it is quite spicy.
 
This recipe was a pleasant mix of Hummus and Thuvaiyal with middle eastern spices (garlic, onion, olive oil) and south Indian spices (coriander, cumin, turmeric, red chile pepper), hence intrigued me to try it as a breakfast item today to serve with toasted bread.


Yellow Split Pea Puree
Courtesy: The Little Big Vegetarian Book Page- 429

350 g yellow split pea (chana dal)
1 chopped onion
2 tbsp extra virgin olive oil
1/2 tsp ground turmeric
4 Tbsp butter
2 cloves garlic finely chopped
2 scallions (did not add)
1 tbsp mint (did not add)
1/2 fresh green chile pepper (added 2-3)
2 shallots (did not add)
1/2 tsp red pepper
1/2 tsp cumin
1 tsp coriander seeds
2 tsp lemon juice, 2 tsp lime juice
salt and black pepper to taste
1 small red chile pepper

Cook the split peas in water until soft, add onion, oil and turmeric while cooking. Process the peas in food processor until it is a fine paste. Melt the butter, saute garlic, add scallions, shallots, mint, green chile pepper until brown. Crush the coriander and cumin seeds along with red chile pepper along with lime/lemon juice and add to the sauteed mixture, cook for 3 min. Add the split pea paste and mix well, cook for 5-10 min in low heat, season with salt and pepper and let it cool. Garnish with cut green or red chile pepper and serve with toasted bread.

The green chile is my suggestion for adults who like to spice it up - kids would love it as is. 

Tips: Ensure that the lid of the food processor is tight, and add ample of water to grind the split pea into a smooth paste. You don't have to have scallions, shallots and mint but can't make without garlic.

With more Indians opting for western style of eating for breakfast, lunch, dinner or parties and like something fast, this recipe holds a lot of promise as dip for finger foods during parties and a healthy snack for kids with toast- a western spin on Grandma's good old "Kadalai Paruppu thuvaiyal".