Split Pea Porridge with Almonds, Sugar Snap Peas, and Lemon Basil
Thomas J. Story
“At Little Saint, one of our main courses typically tends to fill the role of a creamy, hearty dish along the lines of polenta, risotto, or in this case, a riff on split pea dal,” says Bryan Oliver, chef de cuisine at the Healdsburg, California restaurant. “Here, green split peas are cooked down with onions, garlic, ginger, fragrant lime leaves, and almond milk, transforming these humble ingredients into a richly satisfying porridge which we top with blistered snap peas, pea tendrils, and the farm’s first shoots of lemon basil to evoke the essence of spring’s bounty.”
This recipe and others like it can be found in the article “These Are the Most Beautiful Vegan Dishes We’ve Ever Seen,” and also in “Drink the Issue: Sunset Wine Club’s Perfect Pairings from the 2023 Wellness Issue.”
How to Make It
1
For the Split Pea Porridge: Using a fine mesh strainer, rinse the split peas under cold water to remove any dirt or impurities. Leave the split peas in the strainer to drain thoroughly. Meanwhile, heat the oil in a large saucepan or Dutch oven over medium heat. Add the onions, garlic, and ginger, and cook 5–8 minutes, or until translucent. Add coriander, lime leaves (or zest), split peas, almond milk, and broth, and bring the mixture to a boil. Reduce heat to low and cook 35–45 minutes, stirring occasionally with a wooden spoon to ensure the mixture doesn’t stick. The porridge should take on a creamy texture as the almond milk reduces and the starches in the split peas break down. As the split peas are finishing cooking, add the pea tendrils to wilt for 2–3 minutes. Finish the porridge by seasoning to taste with salt and adding a small quantity of water or broth to achieve your desired consistency.
2
For the snap peas: Heat the rice bran oil in a large sauté pan over medium heat. Add the garlic, shallot, and ginger and cook, stirring, for 1 minute to color lightly. Add the snap peas and sauté 3–5 minutes, stirring occasionally, until just cooked, being careful not to burn the garlic. Deglaze the pan with 1 tbsp. water to steam the snap peas briefly before serving.
3
To assemble: Spoon the split pea porridge into a wide-bottomed bowl or serving platter and evenly distribute the sautéed snap peas over the top. Garnish with toasted almonds, lemon basil, and pea flowers. Limes can be served in a separate dish on the side. This dish can be eaten as is, but is even better accompanied by fresh flatbread or steamed basmati rice.
Ingredients
FOR THE SPLIT PEA DAL
1 ½ cups green split peas
¼ cup rice bran oil
1 medium yellow onion, julienned
3 cloves garlic, grated
1-inch piece of ginger, minced
1 tbsp coriander seed, toasted and ground
2 makrut lime leaves (can substitute 1 tbsp. lime zest)
2 cups almond milk
4 cups vegetable broth
8 oz pea tendrils
FOR THE SNAP PEAS
2 tbsp rice bran oil
2 cloves garlic, grated
1 medium shallot, sliced thin
1-inch piece of ginger, minced
1 lb sugar snap peas, stems and strings removed
FOR THE GARNISH
¼ cup toasted salted almonds
12 medium basil or lemon basil leaves
Pea blossoms (optional)
2 limes, each cut into 6 wedges
Directions
1
For the Split Pea Porridge: Using a fine mesh strainer, rinse the split peas under cold water to remove any dirt or impurities. Leave the split peas in the strainer to drain thoroughly. Meanwhile, heat the oil in a large saucepan or Dutch oven over medium heat. Add the onions, garlic, and ginger, and cook 5–8 minutes, or until translucent. Add coriander, lime leaves (or zest), split peas, almond milk, and broth, and bring the mixture to a boil. Reduce heat to low and cook 35–45 minutes, stirring occasionally with a wooden spoon to ensure the mixture doesn’t stick. The porridge should take on a creamy texture as the almond milk reduces and the starches in the split peas break down. As the split peas are finishing cooking, add the pea tendrils to wilt for 2–3 minutes. Finish the porridge by seasoning to taste with salt and adding a small quantity of water or broth to achieve your desired consistency.
2
For the snap peas: Heat the rice bran oil in a large sauté pan over medium heat. Add the garlic, shallot, and ginger and cook, stirring, for 1 minute to color lightly. Add the snap peas and sauté 3–5 minutes, stirring occasionally, until just cooked, being careful not to burn the garlic. Deglaze the pan with 1 tbsp. water to steam the snap peas briefly before serving.
3
To assemble: Spoon the split pea porridge into a wide-bottomed bowl or serving platter and evenly distribute the sautéed snap peas over the top. Garnish with toasted almonds, lemon basil, and pea flowers. Limes can be served in a separate dish on the side. This dish can be eaten as is, but is even better accompanied by fresh flatbread or steamed basmati rice.
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