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:

Calories: 237kcal

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

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.

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.