👨‍🍳 조리법

1. 1

   Prepare the aromatics: Heat the oil in a medium-sized pot or Dutch oven over medium heat (around 175°C / 350°F). Add the finely chopped onion and sauté, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and ginger and cook for another 1-2 minutes until fragrant, being careful not to burn them.

   ⏱️ 7-9 minutes
2. 2

   Bloom the turmeric: Stir in the ground turmeric and cook for about 30 seconds, stirring constantly, until fragrant. This helps to release its flavor and color.

   ⏱️ 30 seconds
3. 3

   Add peas and liquid: Add the rinsed yellow split peas to the pot. Pour in 4 cups of water or vegetable broth. Stir everything together to combine.

   ⏱️ 1 minute
4. 4

   Simmer until tender: Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer gently. Stir occasionally to prevent sticking. Cook for 45-55 minutes, or until the split peas are very tender, have broken down, and the stew has thickened to a creamy consistency. If the stew becomes too thick before the peas are fully cooked, add the remaining cup of water or broth, a little at a time.

   ⏱️ 45-55 minutes
5. 5

   Season and serve: Once the split peas are tender and the stew is creamy, season generously with salt to taste. Add a pinch of black pepper if desired. Stir well. Serve hot.

   ⏱️ 2 minutes