Yellow Split Pea Dahl

What I like about this dahl is that I can cook it so the peas still retain their shape and texture.  It's quite a different dish to a red lentil or mung dahl, which both have a more soupy consistency.  As with all dahls this one is high in both fibre and iron.  I have used it in this instance as a side dish served with my Delhi Style Baked Chicken Legs, some green beans cooked with garlic and cumin, and some basmati rice.  It can also be enjoyed as a meal on its own.

What you will need:

• 1 cup of yellow split peas, soaked if possible
• 2 small onions, finely diced
• 1 clove garlic
• 2 tomatoes, diced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp mild curry powder
• 1 cup of chicken or vegetable stock
• salt to taste

What you need to do:

1.  Any amount of soaking time will reduce the cooking time for yellow split peas.  If you don't remember to soak them overnight, even a few hours will help.  Cook the peas until the are soft, but still retaining their texture.  Once cooked, drain and set aside.

2.  Fry the onion over a medium heat until it begins to soften.  Add the garlic and fry for another minute.  Add the fresh tomatoes and stir until they begin to soften before adding the powdered spices.  Mix well and fry for another 30 seconds.

3.  Add the chicken stock and bring to a simmer.  Allow to cook for about 10 to 15 minutes.

4.  Return the cooked split peas to the pan and mix well. Cook over a low heat for another 5 minutes.  You may need to add a little more water and salt to taste.