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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)
US Customary - Metric

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