Indian-Style Split Pea Fritters From NY Times

I am a big fan of Mark Bittman and his food philosophy. Last week was the NY Times magazine’s annual food issue and I actually spent the $5 for the paper and enjoyed reading it through the week. So his food was very much on my mind. This recipe was not in the magazine but had  been in the back of my mind for some time after I had seen it in his book “How To Cook Everything”.

Indian-Style Split Pea Fritters

1 cup yellow or green split peas, washed and picked over
Peanut or other oil as needed
1 jalapeño or other hot fresh or dried chili, stemmed, seeded and minced, or to taste
1 half-inch piece ginger, peeled and roughly chopped
1 clove garlic, peeled and roughly chopped
1/2 cup onion, peeled and roughly chopped
1/2 cup cilantro (some stems are O.K.)
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground fenugreek
Salt and freshly ground black pepper to taste
1 to 2 tablespoons flour, if necessary
Check out the full recipe at the NY Times

I realize Baba Ganoush is not Indian but I served it along side these with some pita bread the whole plate worked so well together and I can’t recommend this enough. The fritters would make really good party food.
One more thing if you haven’t already added a comment or link to my Muir Glen Organics Giveaway you have a few days left to do so. There are some great links added already so be sure to check them out.