Turkey Podimas Recipe

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  • 1/2 cup dry yellow split peas
  • 1/4 teaspoon turmeric powder
  • 2 tablespoons oil
  • 1 bay leaf
  • 2 to 4 slivers cinnamon stick
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon fennel seeds
  • 1 cup chopped onion
  • 2 to 4 cloves garlic, finely chopped
  • 1 green chili pepper
  • 1/2 teaspoon turmeric powder
  • 1 pound ground turkey
  • 2 teaspoons curry powder
  • 1/2 teaspoon cayenne powder
  • 1/2 teaspoon cumin powder
  • 1 teaspoon salt
  • 1/4 cup unsweetened powdered coconut
  1. Boil 2 cups of water in a saucepan. Add split peas with 1/4 teaspoon turmeric powder. Reduce heat to medium and cook, uncovered, about 15 minutes until split peas are tender and water is absorbed. (Add an additional 1/2 cup of water, if water is absorbed before split peas are tender.) Drain any remaining water and set aside.
  2. Heat oil in a large skillet over medium heat. When oil is hot, but not smoking, add bay leaf and cinnamon sticks into oil. Add cumin and fennel seeds.
  3. Immediately add onion, garlic, chili, and turmeric powder. Cook, stirring, for about a minute, until onions are tender. Add ground turkey and pan-fry for about 3 minutes until browned, stirring and breaking up meat as it cooks.
  4. Stir in curry powder, cayenne, and cumin powder. Cover and cook 2 minutes. Stir in salt, cover, and cook another 2 minutes.
  5. Stir in cooked split peas. Cover and cook another 2 minutes. Add coconut and stir well.

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