Wayne Gisslen

Yellow Split Pea and Vegetable Curry with Spiced Rice and Cucumber Raita

Preparation info
  • Portions:

    12

    , portion size: 3½ oz 105 g ) rice, 6 oz (180 g) vegetable curry, 2 oz (60 ml) raita
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

Procedure

  1. Wash the rice in several changes of cold water. Drain. Add cold water to cover by 1–2 in. (3–5 cm) and soak 1 hour or longer.
  2. Heat the oil in a heavy saucepan.
  3. Add the onion, garlic, and ginger. Sauté until the onion is lightly browned.
  4. Add the spices.
  5. Drain the rice and add it to the pan. Stir to coat the grain

Per serving (excluding Raita): Calories, 370; Protein, 12 g; Fat, 13 g (30% cal.); Cholesterol, 5 mg; Carbohydrates, 55 g; Fiber, 6 g; Sodium, 1030 mg.

Per serving (Raita only): Calories, 30; Protein, 2 g; Fat, 2 g (53% cal.); Cholesterol, 0 mg; Carbohydrates, 2 g; Fiber, 0 g; Sodium, 210 mg.