The theme for this week’s Sunday Supper is Easy Dinner Recipes for Two. Lucky for me, I prefer easy dinners, and I’m always cooking for two 🙂 DH and I love leftovers though, so I rarely pay attention to the serving size. Before weight loss surgery no matter what the serving size was, we would likely eat it between the two of us. Two years after weight loss surgery, we eat a more normal portion so the serving sizes actually do reflect how many meals we get out of a recipe! We both love leftovers though (hello easy lunches and fast dinners).
I decided to share one of my favorite recipes this week, Curried Split Peas from the More-With-Less Cookbook (World Community Cookbook). My sister actually asked me about this cookbook the other day and I reluctantly lent it out. Even though I haven’t cooked out of it in a couple of years, whenever I remember it I’m like, “Oh! I need to make more recipes from this!” The recipes are not flashy but are wholesome and use readily available ingredients. It’s the staple of many missionaries living overseas and Mennonites who are trying to live a simpler lifestyle.
This dish makes enough for us to have dinner and lunch the next day. It’s a little carb heavy but since we are marathon training I’m not too concerned. Enjoy!
Curried Split Peas (Dhal)
Source: More-With-Less Cookbook (World Community Cookbook)
Course: Main Course
Cuisine: Indian
Main Ingredient: Beans
Serves:
Ingredients
- 1 cup dried split peas
- 2 1?2 cups water
- 1 tsp turmeric
- 1?2 tsp cayenne pepper
- 1 tsp salt
- 3 Tbsp butter
- 1 large onion (thinly sliced)
- 1 tsp cumin seeds
- 10 whole cloves
- 5 whole black peppercorns
Directions
- Soak the peas 3-4 hours or cook using the quick method (I just boiled a little longer)
- Add peas, water, turmeric, pepper, and salt to saucepan and bring to a boil; cover partially, reduce heat to simmer, and cook 20-30 minutes or until peas are soft and begin to disintegrate.
- Meanwhile, in a small fry pan, melt the butter and add the onion and remaining spices and cook until onion is soft and golden, about 10 minutes. Add to peas and serve over rice.
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The Verdict: While it was cooking, DH said “that smells good!” I’m not sure why, but we adore Indian spices. It tasted as good as it smelled, although the peas probably should have been soaked, in hindsight. I didn’t mind that they were a bit underdone as I am not a fan of mushy food. DH would have liked more of the onion topping, but served over basmati rice it was delicious and seemed like a dish that would have taken longer to make. Best of all, the ingredients are super cheap.
More Easy Dinner Recipes for Two
Chicken Recipes
- Chicken and Cheese Quesadillas by Pies and Plots
- Chicken Marsala by A Mind “Full” Mom
- Classic Coq Au Vin for Two by The Crumby Cupcake
- Creamy Parmesan Skillet Eggs by The Texan New Yorker
- Date Night Chicken Teriyaki Stir-Fry by Gourmet Every Day
- Orange Chicken by A Day in the Life on the Farm
- Spicy Salsa Chicken by Simple and Savory
Pasta Recipes
- Chicken and Spinach Pasta with Creamy Sun-Dried Tomato Sauce by Pook’s Pantry
- One Pan Shrimp and Asparagus Linguini by Jersey Girl Cooks
- Scallop Pasta with Garlic and White Wine by Caroline’s Cooking
- Skillet Rigatoni alla Vodka for Two by Eat, Drink and be Tracy
Pork Recipes
- Porchetta by Cosmopolitan Cornbread
- Roast Pork Loin with Plum Sauce by Sew You Think You Can Cook
Red Meat Recipes
- Filet Mignon with Shiitake Mushrooms by Cooking Chat
- French Onion Filet Mignon by The Chef Next Door
- Honey Lime Steak Kebabs by Cindy’s Recipes and Writings
- Mini Mushroom Meatloaf by Cricket’s Confections
- Mushroom Topped Pepper Steak for Two by That Skinny Chick Can Bake
- Pan Seared Sirloin Steak Dinner for Two by Life Tastes Good
- Pan-Seared Nutella Skirt Steak by Brunch-n-Bites
- Petit Filet with Red Wine Pan Sauce & Garlic Mash by Authentically Candace
- Rack of Lamb with Strawberry Mint Glaze by Sunday Supper Movement
- Steak Au Poivre by Renee’s Kitchen Adventures
Seafood Recipes
- Baked Salmon with Ginger Marinade by Feeding Big
- Crab Caesar Salad by What Smells So Good?
- Crab Imperial by Monica’s Table
- Creamy Shrimp & Sausage Skillet by Crazed Mom
- Grilled Swordfish with Husk Cherry Salsa by From the Bookshelf
- Peppadew Trout en Croûte by Food Lust People Love
- Shrimp and Grits with Andouille Cream Sauce by Soulfully Made
- Surf and Turf for Two by The Freshman Cook
Veggie Recipes
- Colorful Matchstick Salad with Mint Vinaigrette by Culinary Adventures with Camilla
- Curried Split Peas by Wholistic Woman
- Edamame Waldorf Salad by Ninja Baker
- Saffron and Leek Risotto – Served 2 Ways by Sprinkles and Sprouts
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
- Baked Salmon with Ginger Marinade by Feeding Big
- Crab Caesar Salad by What Smells So Good?
- Crab Imperial by Monica’s Table
- Creamy Shrimp & Sausage Skillet by Crazed Mom
- Grilled Swordfish with Husk Cherry Salsa by From the Bookshelf
- Peppadew Trout en Croûte by Food Lust People Love
- Shrimp and Grits with Andouille Cream Sauce by Soulfully Made
- Surf and Turf for Two by The Freshman Cook
Veggie Recipes
- Colorful Matchstick Salad with Mint Vinaigrette by Culinary Adventures with Camilla
- Curried Split Peas by Wholistic Woman
- Edamame Waldorf Salad by Ninja Baker
- Saffron and Leek Risotto – Served 2 Ways by Sprinkles and Sprouts
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
That sounds AWESOME. That’s my kind of curry!! And you don’t have to soak peas or lentils, just beans. Or so I’ve been told.
A lovely daal, I’ve been craving some great vegetarian soups. Meat soups can get to be really filling and make me feel “thick”, if that makes any sense. I don’t always soak my split peas, read: I had no clue I should have. I always treat them like lentils and just boil. Who knew?
YuM! I just finished off a put of curried split pea soup. It came together so quickly in my pressure cooker. This recipe looks great with the addition of cloves – I’d never thought of adding that spice. Maybe my next batch of pea soup will take inspiration from this recipe.
What a wonderful sounding recipe! I’m following you from the H&S hop and I hope you can follow me back at Meatless Meals For Meat Eaters
You know you’ve got a hit when you put it into “rotation”!! Looks great and thanks for sharing with the Hearth and Soul hop.
YuM! I just finished off a put of curried split pea soup. It came together so quickly in my pressure cooker. This recipe looks great with the addition of cloves – I’d never thought of adding that spice. Maybe my next batch of pea soup will take inspiration from this recipe.
I just got a pressure cooker for Christmas! Do you have any tips?
this recipe is BRILLIANT. I have made it a few times and it was a huge hit at a potluck I had at the ceramic studio recently. It was especially nice because I had gluten sensitive diners who adored it.
so glad it was a hit!