|Rhubarb and Yellow Split Pea Curry with rice, lemon, and Rhubarb Chutney|
This is gorgeous garden curry, especially if you use dandies or hawthorn leaves as the green, and is a lovely summery dish. You could make it with peeled apples instead of rhubarb later in the year, when I would add a little more warming spice for the cooler evenings.
I often read not to add salt to pulses when cooking as they will toughen. In this case, we want the yellow split peas to retain some bite for a nicely textured curry. The rhubarb should also stay conspicuous in the finished dish so we do not want long stewing here; on High I would not go over 2.5 hours on the slow cooker. If using the hob, give it 40 minutes of gentle simmering. If you want more of a dal-like dish then cook for longer until the peas have broken down into a blanket like mush, and add the salt after cooking.
This is best over rice as a main dish, or it could be eaten from a bowl with flatbread. I guess you could make it as a side dish, but as it has plenty of protein, calcium, iron and vitamin C, it makes such a substantial, nutrition, and delicious main meal in itself that it would seem a waste (although it is good with a couple of chopped rashers or chicken strips added too - I have not tried it, but I would bet strips of lamb slices would be good as well.)
How I make it:
250g yellow split peas
2-4 stalks of rhubarb, sliced into little logs if thin or chopped if thick
a handful of greens such as spinach, dandelion, nettle or hawthorn, fairly well chopped
1 tbsp. plain flour
400g tin of chopped tomatoes
200ml boiling water from the kettle
1 bay leaf
1 tbsp. mild curry powder
1 tsp garlic powder
1/2 tsp ground ginger
1/2 tsp salt
1/4 tsp black pepper
Blend the flour with the tomatoes. Mix everything together in a slow cooker/crock pot. Cook on High for 2.5 hours.