Tahmina Martelly shares one of her favorite dishes from her childhood in Bangladesh, Yellow Split Pea and Egg Curry, this meal is rich in nutrients and can feed 12 people for under $4.00! Tahmina created Shongi Global to provide opportunities through education, nutrition, health, safety, environmental intervention, and entrepreneurism to people all around the world. To find out more about the organization and the good they do go to www.ShongiGlobal.org. For more great recipes, click here.
Yellow Split Pea and Egg Curry
Ingredients:
1 dozen hard-boiled eggs
1 1/2 cups of dried yellow split peas
1 large onion, chopped and divided
1/4 cup oil
5 Cardamom pods
2 Cinnamon Sticks
5 whole Cloves
3 bay leaves
2 1/2 tsp Turmeric
1 1/2 tsp Red Chili powder
2 1/2 tsp Cumin
1 1/2 tsp kosher salt
4-5 whole garlic
1 inch piece of fresh ginger (combine the garlic and ginger together in a paste)
1 can of Coconut Milk
5 cups of water
Directions:
Place the eggs in a large pan with cool water to boil. In the meantime, in a medium sauce pan wash the yellow split peas and put 4 cups of water, half chopped onion, 1/2 tsp salt, 1 tsp cumin and 1 tsp turmeric and bring to a boil. After mixture is boiling, lower temperature to simmer and cover to cook in a back burner until tender and water is dried up (about 20 minutes or so). Take the hard-boiled eggs, cool, peel the shells and set aside.
In a large 5-6 quart dutch oven style pan, heat oil. Add the rest of the chopped onion, crushed cardamom pods, whole cloves, bay leaves and cinnamon sticks. Stir fry for a few minutes until fragrance is released. Add in Cumin, Turmeric, Chili powder and garlic/ginger paste stir fry another minute or so. Add the remaining salt and the hard-boiled eggs, gently stir to coat the eggs in the sauce. Add the cooked split yellow peas and a cup of water. Cover and simmer for about 5-7 minutes until all the flavors are incorporated. Add the can of coconut milk and stir. Simmer an additional 2 minutes. Serve hot with vegetable rice palao or plain white rice.
