Yield: 4 servings
|1½ cup||Yellow split peas|
|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"