Jess Trev shares a recipe that was tasty for adults and small ones alike.
I had some yellow split peas left over (about 1 1/2 cups, I'd guess) from the other night, since I miscalculated and cooked them in broth way too late for whatever else we were eating (these Jamaican veggie patties, methinks -- and yes, they were delish!). Anyhoo, I wanted to gobble them up, since they were gently simmered in vegetable broth I'd made from odds and ends in my freezer. And, you know, in the spirit of not wasting good food.
So I turned to Madhur Jaffrey's World Vegetarian cookbook, a go-to standby favorite. She didn't disappoint (anyone). I was too lazy to make the bread (another day) but did whip up the Trinidadian split pea mixture from her roti recipe. Since my almost six year-old scarfed em down, I thought I'd share (this is an adaptation for small people so all hot spices present in the original have been edited out of said recipe):
3-4 tablespoons olive oil
1/2 large yellow onion, small dice
1 tablespoon cumin seeds
1/4 teaspoon turmeric
salt and freshly ground pepper
1.5 cups yellow split peas (cooked)
sploosh of water (1/4 cup?)
Heat up your oil in a small soup pan. Saute the onion., spices, salt and pepper for about five minutes on medium-high heat. Until glistening and wilty but not over-browned. Add your yellow split peas (if they are NOT cooked, you could just add the appropriate amount of water at this juncture and COOK them with the onions and spices, I'd warrant) and enough water to make yourself happy. Then warm them thoroughly. Serve with flat, round bread of some kind (we had whole wheat pita on hand). Do not tell small person that (gasp) onions and pepper are in this dish. Enjoy!