I'm a little too fond of my breakfast ritual.
So much so, that lately I have been eating breakfast, twice a day..
To curb the ill effects of too much tahini, I tried something different last night.
This was a make-it-up-as-you-go type dinner, with the starting point being split-yellow-peas.
It ended up being a quasi indian meal- spiced split peas and veggies, with basmati rice.
We have been having monster rain storms around here lately.
Such that, it already feels a little bit like autumn.
So with this in mind, I cosied up on the couch, and ate this last night.
It was mild, yet still flavourful.
Had a real satisfying comfort food feel- I think it would be lovely in winter.
It hit the spot.
1/2 rib celery
1/5 capsicum (bell pepper)
1/3 carrot (save the rest)
1tsp ground cumin
1 tsp ground coriander
1 tsp ground mustard seeds
1/4 tsp cinnamon
1/4 tsp ground ginger
Chilli or cayenne pepper to taste
Salt and pepper to taste
1 1/2 cups split yellow peas
2 large cauliflower florets (cut off from a head of cauliflower)
1 apple (peeled & cored)
1/3 cup raisins
1.Finely dice onion, celery, bell pepper and 1/3 of the carrot .
Place in saucepan with enough olive oil to suit, on medium heat.
Stir in spices, and cook until onion is browned.
2.Pour in washed split peas, and stir to coat the split peas thoroughly.
Add enough water to cover, and bring to boil.
3.Roughly chop zucchini, apple, cauliflower and remaining carrot.
Add the sultanas and reduce heat, to a gentle boil.
Cook for about 10 minutes.
4.Cook basmati rice, as per directions. Mine usually only takes about 10 minutes on the boil.
5.Add cauliflower, apple and carrot to mixture.
If split peas are running dry, add a little more water.
Cook for another 15 minutes, stirring every now and then.
6.Add zucchini, and continue to cook until tender.
You may have to stir more frequently towards the end, to prevent sticking.
7.Your split peas and veggies, by now should be tender but not mooshy!
Serve on top of basmati rice..