Pè Hin (Burmese Yellow Split Pea and Vegetable Curry)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 250 g yellow split peas
- 2 carrots, diced
- 1 onion, sliced
- 3 garlic cloves
- 1 tsp ground turmeric
- 400 g chopped tomatoes
- 2 tbsp vegetable oil
- 320 g jasmine rice
Nutrition (per serving)
- Calories
- 614 kcal
- Protein
- 22 g
- Carbohydrate
- 106.4 g
- of which sugars
- 10 g
- Fat
- 8.5 g
- of which saturates
- 0.8 g
- Fibre
- 10.8 g
- Salt
- 0.10 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the split peas and simmer in 900ml water for 30 minutes until tender, then drain, keeping 200ml of the cooking water.
- 2
Fry the sliced onion in the oil for 4 minutes until softened, then add the garlic and turmeric and cook for 1 minute.
- 3
Add the carrot and chopped tomatoes and simmer for 8 minutes.
- 4
Stir in the cooked split peas and reserved cooking water and simmer for 10 minutes until thickened.
- 5
Cook the jasmine rice according to the pack and serve alongside the curry.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.