Crisp Split Peas
Yield
4 servingsPrep
15 minCook
15 minReady
7 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
yellow split peas
|
|
| 2 | teaspoons |
baking soda
|
|
| 1 | x |
vegetable oil
for deep frying |
*
|
| ½ | teaspoon |
chili powder
|
|
| ½ | teaspoon |
coriander
ground |
|
| 1 | pinch |
cinnamon
ground |
*
|
| 1 | pinch |
cloves
ground |
*
|
| 1 | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
yellow split peas
|
|
| 1E+1 | ml |
baking soda
|
|
| 1 | x |
vegetable oil
for deep frying |
*
|
| 2.5 | ml |
chili powder
|
|
| 2.5 | ml |
coriander
ground |
|
| 1 | pinch |
cinnamon
ground |
*
|
| 1 | pinch |
cloves
ground |
*
|
| 5 | ml |
salt
|
|
Directions
Rinse and sort the peas, then place in a large bowl and add enough cold water to cover.
Stir in baking soda. Let soak overnight.
Drain peas, rinse several times in cold water and drain thoroughly.
Let stand at least 30 minutes, then spread out on paper towels and let dry thoroughly.
In a deep, heavy saucepan, heat about 2 inches of oil to 350℉ (180℃) F or until a 1-inch bread cube turns golden brown in about 65 seconds.
Add peas, a portion at a time, and cook until golden.
Remove peas from hot oil with a slotted spoon and drain on paper towels.
Turn cooked peas into a small bowl.
Sprinkle with chili powder, coriander, cinnamon, cloves and salt; mix to coat peas with spice mixture.
Cool completely; store in an airtight container until ready to serve.
