This split pea stew is my take on German Split Pea Soup (Erbsensuppe), the kind of dish you’d find simmering in many German kitchens - but here, it gets a gentle Indian spin.
Ajwain seeds add a warm, slightly thyme-like aroma that works surprisingly well with the earthy peas and soft potatoes. A little turmeric and coriander round things out without overpowering the familiar comfort of the original.
It’s simple, filling, and perfect for days when you want something wholesome that still feels a little different. I like to finish it with a drizzle of ghee and plenty of fresh herbs. Serve it with crusty bread or flatbread to soak up every last spoonful.
German Split Pea Stew with Indian Spices
A hearty, earthy one-pot dish where classic German-style split peas meet the digestive warmth of ajwain and other gentle Indian spices.
Servings: 4
Calories: 237kcal
Ingredients
- 300 g dried split peas rinsed
- 30 ml ghee or oil 2 tablespoons
- 2 g ajwain seeds 1 teaspoon
- 2 g mustard seeds optional (½ teaspoon)
- 150 g onion finely chopped (1 medium)
- 10 g garlic minced (3–4 cloves)
- 3 g ground turmeric 1 teaspoon
- 5 g ground coriander 1 teaspoon
- 150 g carrots diced (1–2 medium)
- 300 g potatoes diced (2 medium)
- 1 litre vegetable broth or water about 4 cups
- 6 g salt or to taste (1 teaspoon)
- 1 g black pepper to taste (¼ teaspoon)
- 10 g fresh parsley or coriander chopped (2 tablespoons)
- 15 ml ghee or lemon juice to finish (optional)
Instructions
- Rinse the split peas: Wash thoroughly until the water runs mostly clear. Soak for 30 minutes if you have time (optional, but helps them cook faster).
- Toast the spices: In a large pot, heat ghee or oil over medium heat. Add ajwain seeds and (if using) mustard seeds. Let them sizzle and pop for 20–30 seconds — don’t let them burn.
- Sauté the base: Add chopped onion and garlic, and cook until translucent. Stir in turmeric and ground coriander, let it bloom for a minute.
- Add veggies & peas: Stir in the carrots, potatoes, and drained split peas. Mix well to coat everything in the spice mixture.
- Simmer: Pour in the water or broth, bring to a boil, then lower to a gentle simmer. Cover partially and let cook for 40–60 minutes, stirring occasionally, until peas and potatoes are soft and everything has melded together.
- Adjust seasoning: Add salt and pepper to taste. If the stew gets too thick, add a splash of hot water to loosen it.
- To Finish: Stir in a bit of fresh parsley or chopped coriander
- Drizzle with ghee or a squeeze of lemon for brightness
- Serve with crusty bread, flatbread, or over rice
Notes
- Split Peas: Yellow split peas give a milder flavor and lighter color; green split peas will taste a bit earthier.
- Ajwain: This is quite pungent—use less if you’re not used to it, or substitute a pinch of thyme for a gentler flavor.
- Broth: Vegetable broth adds more depth, but water works fine if you season well.
- Texture: The peas will naturally break down and thicken the stew. For an even creamier consistency, mash a portion with a spoon or blend briefly.
- Storage: The stew thickens a lot as it cools. Just add a splash of water when reheating.
Recipe Twist Ideas
- Smoky German-Indian: Add ½ teaspoon smoked paprika or a splash of liquid smoke at the end for a subtle smokiness.
- Greens Boost: Stir in a handful of chopped spinach or kale during the last 5 minutes of cooking.
- Creamy Coconut: Swirl in 100 ml coconut milk before serving for a richer, softer flavor.
- Tomato Tang: Add a chopped tomato with the carrots and potatoes for extra acidity and color.
- Spiced Tadka: Heat a tablespoon of ghee with a pinch of cumin seeds and a dried chili, and drizzle over each bowl before serving.
- Lemon & Herb: Instead of parsley, finish with plenty of fresh dill and lemon zest for a bright, fresh twist.
- Protein Boost: Stir in some cooked chickpeas or diced tofu for a heartier meal.
Nutrition
Calories: 237kcal | Carbohydrates: 35g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 33mg | Potassium: 769mg | Fiber: 8g | Sugar: 7g | Vitamin A: 5577IU | Vitamin C: 51mg | Calcium: 54mg | Iron: 2mg
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