Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Yellow split peas |
| ⅓ teaspoon | Turmeric |
| 2 teaspoons | Salt |
| ½ cup | Ghee |
| 1 teaspoon | Cumin seeds |
| 1½ cup | Finely chopped onions |
| ¼ teaspoon | Red pepper |
| 2 tablespoons | Chopped coriander leaves |
Wash peas well. Place in a bowl, cover with hot water & let sit for an hour. Drain. Place in a large pot, add 4½ cups water & throw in the turmeric. Bring to a boil, stirring occasionally. Reduce heat to medium low, partially cover & simmer for 45 minutes. Remove from heat, beat with a wire whisk till the mixture is finely pureed.
Stir in salt & set aside.
When ready to serve, simmer puree over low heat till piping hot.
Heat ghee in a skillet over medium high heat. When very hot, add cumin seeds & fry for 10 seconds. Lower heat, add onions & fry for 20 minutes, stirring constantly to prevent burning. Stir in red pepper & immediately pour in to the puree. Garnish with coriander.
Serve with a potato dish, rice & bread.
Julie Sahni, "Classic Indian Cooking"