Dinner
Split Pea Curry
An economical, pantry-friendly split-pea curry with a measured spice ratio from a 1917 Hindustani recipe collection.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 1 cup split peas, soaked for 2–3 hours
- 1 onion
- 1 teaspoon curry powder
- Water
- An acidic accompaniment such as lemon or tomato
- Cooked rice, for serving
Historical transcription
Source method
- 1
Soak the split peas for 2–3 hours.
- 2
Fry the onion with the curry powder.
- 3
Add the soaked peas and plenty of water.
- 4
Cook until the peas are soft enough to mash into a thick pulp, then serve with rice and an acidic accompaniment.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.