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East Indian Split Pea Pilaf

Yellow split peas, chicken broth and savory spices turn long grain rice into a piquant pilaf. "This recipe was given to me by a friend from India," notes Marilyn Rodriguez of Fairbanks, Alaska. "It's a great side dish to go with curry recipes."
  • Total Time
    Prep: 35 min. Cook: 30 min.
  • Makes
    6 servings


  • 2/3 cup dried yellow split peas
  • 4-3/4 cups water, divided
  • 1 bay leaf
  • 3 tablespoons canola oil
  • 1 large onion, chopped
  • 1/2 to 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground turmeric
  • 1-1/2 cups uncooked long grain rice
  • 2-1/2 cups chicken broth


  • In a large saucepan, combine peas and 4 cups water. Bring to a boil. Reduce heat; simmer, uncovered, for 30-35 minutes or until tender. Drain and keep warm.
  • In a large nonstick skillet, cook the bay leaf in oil until golden, about 3 minutes. Add onion; saute until tender. Stir in the seasonings; saute for 30 seconds. Add the rice; cook and stir for 3 minutes. Stir in broth and remaining water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Add peas; heat through. Discard bay leaf.
Nutrition Facts
1 cup: 214 calories, 7g fat (1g saturated fat), 0 cholesterol, 572mg sodium, 30g carbohydrate (0 sugars, 1g fiber), 8g protein. Diabetic Exchanges: 2 starch, 1 fat.
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