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  • Complexity: medium


  • ½ lb split peas
  • 3 – 4 cups water
  • 2 small pieces salted pigtail
  • 1 tsp turmeric powder
  • 4 - 6 cloves garlic
  • 1 medium onion, diced
  • 1 tsp curry powder
  • 1 tsp ground cumin
  • ½ tsp coriander powder
  • ¼ tsp all purpose seasoning
  • 1 cup chicken stock
  • Salt and black pepper to taste
  • 2 tbsps oil
  • 1 tsp whole cumin seeds
  • pinch of red pepper flakes


  1. Soak peas in water overnight.
  2. In a pot, add water, split peas, turmeric powder, 4 cloves garlic, onion, coriander, curry powder and cumin. Boil until the peas are very tender, stirring ever so often. Add the chicken stock and continue to cook until the until the peas are almost "soup -like" in texture. Some additional water or stock may need to be added during this step.
  3. Add salt, pepper and all purpose seasoning to taste.
  4. In a small pan, heat oil. Add remaining garlic cloves and cumin seeds. Fry until the clove of garlic is black . Quickly add the red pepper flakes to the hot oil and pour this mixture over the cooked peas. Stir and then serve with white rice.

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