Pea & Spelt Kitchari

Dried Peas Flamingo Peas Indian Pearled Grains Pulses Spelt Split Green Peas Split Peas Split Yellow Peas

by Hema Mavers June 13, 2025

This vibrant take on South Asian kitchari from Hema Mavers brings together split or naked peas and pearled spelt for a protein and fibre-rich base, paired with seasonal vegetables and deeply aromatic spices.

This recipe would work equally well with any of our split or naked peas, including flamingo peas, yellow and green. Split and naked peas cook a lot quicker than whole and although the peas are soaked in this recipe, it is not essential.

Serves 4

Ingredients

1 cup Split or Naked Peas, green, yellow or pink (soaked overnight)
½ Cup Pearled Spelt (soaked overnight)
7 cups Water
1 Courgette
⅓ Butternut Squash
3 tbsp Ghee or Oil
1 inch Fresh Ginger, finely grated
1 Green Chilli, finely minced
1 tsp Cumin Seeds
½ tsp Fennel Seeds
¼ tsp Nigella Seeds
¼ tsp Fenugreek Seeds
1 tsp Coriander Powder
1 tsp Garam Masala
½ tsp Asafoetida
½ tsp Turmeric Powder
Salt, to taste
¼ cup Desiccated Coconut
½ cup Chopped Fresh Coriander
½ Lime
Natural Yoghurt, to serve
Foraged Edible Flowers, to serve

Method

Strain and rinse the soaked split peas and spelt. Put in a pan with 7 cups of water and bring to a boil. Bring to a medium heat and allow to simmer for 30 mins
Chop courgette and butternut squash, after 30 mins add it to the split peas and spelt and carry on cooking for another 20 mins
In a separate pan, heat the ghee/oil on a medium heat
Add ginger, chili, cumin seeds, fennel seeds, nigella seeds, fenugreek seeds and desiccated coconut and saute until the seeds and coconut begin to brown
Add asafoetida and cook for a further 30 seconds
Add a splash of water and the rest of the spices and pour this spice mixture into the grains and vegetable pan
Serve with a garnish of coriander and edible flowers. Dollop a blob of yoghurt on top and a squeeze of lime

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