24 Feb Ginger Yellow Split Peas and Rice
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| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
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Ingredients
- 1 cup yellow split peas
- 1 Tbsp fresh ginger
- 1 tsp Celtic sea salt
- 1/2 tsp turmeric
- 5 cups water
- 1 cup basmati rice
- 2 Tbsp extra virgin olive oil
Ingredients
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Instructions
- Pick through the yellow split peas to remove any rocks or sticks. In the cooking pot, wash the yellow split peas until the water runs clear.
- Peel and finely dice the ginger. Add it to the cooking pot.
- Add the salt, turmeric, and water, and set to cook on the beans setting (approximately 20 minutes with the pressure valve closed).
- Meanwhile wash the rice until the water runs clear.
- When the yellow split peas are done cooking, add the rice and oil to the cooking pot. Stir.
- Dry the sealing ring on the lid if necessary, and put the lid back on the pot with the pressure valve closed.
- Cook on the rice setting (approximately 5 minutes).
Recipe Notes
Notes:
Yellow split peas are also known as toor dal or split pigeon peas. This recipe was developed in a 6 quart Cosori Multi-Cooker.
Serving Suggestions:
- Serve with a side of saag (ETP recipe).
- Serve with naan.
- Garnish with a sprig of cilantro.