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Tenderstem and Bengali Split Pea Curry

Prep Time:


Cook Time:


4 Servings


About the Recipe


  • 1 large onion, roughly chopped

  • 2-3 cloves garlic, peeled and sliced

  • 2 cm piece fresh ginger, roughly chopped

  • 2 tbsp vegetable oil

  • 200g yellow split peas

  • 200g Tenderstem, sliced into 3cm pieces

  • Small bunch coriander, roughly chopped

  • Freshly ground black pepper and sea salt

  • For the spice mix

  • 2 tsp cumin seeds

  • 2 tsp fennel seeds

  • 2 tsp fenugreek seeds

  • 2 tsp mustard seeds

  • 2 tsp nigella seeds

  • 1-2 tsp dried chili flakes, to


Step 1

Make the spice mix by dry frying the all the spices together for a minute or so. As soon as you smell their aroma wafting up strongly from the pan tip them into a pestle and mortar and roughly grind. Set aside.

Step 2

Puree the onion, garlic and ginger in a food processor until smooth, adding a tablespoon or so of cold water to help this process along if necessary.

Step 3

Heat the oil in a large heavy based pan and gently fry the onion, garlic and ginger puree until soft and translucent. This should take around 10 minutes.

Step 4

Add the ground spices and fry for a further couple of minutes before adding the split peas. Pour in enough boiling water to cover the peas by about 3cm and bring up to a simmer. Cook, uncovered, for 20 minutes stirring from time to time. You may need to add a little more water towards the end if it is looking a little dry.

Step 5

Stir the Tenderstem through the curry and continue to cook for around 5-8 minutes or until it is tender but with a little bite.

Step 6

Serve the curry topped with the coriander. Great served with plain rice or naan.


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