1 1/2 cup yellow split peas
1/3 teaspoon turmeric
2 teaspoon salt
1/2 cup ghee
1 teaspoon cumin seeds
1 1/2 cup finely chopped onions
1/4 teaspoon red pepper
2 tablespoon 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 4 1/2 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.
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