I had lots of yellow split pea left from making the pea soup. And I’ve been craving stewed or simmered recipes to warm me up.
Also, this is a good pantry diving kind of dish when winter makes you pay with icing rain and snow.
250g yellow split pea
4 cups water
2 slices of ginger
1 stick cinnamon
3/4 tea spoon turmeric
1 1/2 dried yunan pepper
1 table spoon oil
1 onion, chopped
2-3 cloves garlic finely chopped
2 inch ginger grated
1 pint diced tomatoes
1 tea spoon coriander
1 tea spoon cumin seed
3/4 tea spoon garam masala
Juice of 1/2 lemon
1. In a large pot, combine the water, slices of ginger, cinnamon and turmeric.
2. Bring to a boil to dissolve the turmeric.
Just be careful not to splash any on you from this point on, turmeric stains everything a bright yellow.
3. Rinse the split peas and pick through them to make sure to remove any rocks or debris. Add to the pot. Cover and simmer for 40-50 minutes.
4. Meanwhile, grind together the coriander and garam masala using a mortar and pestle. Set aside.
5. In a second, smaller, pot, warm the oil.
6. Throw in the cumin and allow to sizzle for 30 seconds, until very fragrant.
7. Throw in the onions. Cook on medium heat for a few minutes until translucent.
8. Add the grated ginger and the garlic.
9. Stir in the tomatoes.
10. And the spices from step 4. Crumble in the remaining 1/2 dried pepper.
Cover and simmer for 30-35 minutes on low heat (or until your peas are done).
11. The peas should have absorbed most if not all of the water (add water if they are still hard) and should be soft and barely starting to fall apart.
Fish out the cinnamon, ginger and dried chili.
12. Combine the spiced tomatoes to the split peas. Add the lemon juice and salt to taste.
13. Serve with rice as a main (or with roti, or with naan). Can also be served as a side dish.