200g yellow split peas (soaked in cold water overnight)
400ml vegetable stock
pinch of asafoetida (optional)
1/4 tsp cayenne pepper
1/2 tsp salt
pepper to taste
1 tsp turmeric
1 diced onion
butter for frying
2 whole cloves
1 1/2 tsp ground cumin, or cumin seed
1/4 tsp black onion seeds
Place peas and stock in a large pot, bring to slow simmer and add, asafoetida, cayenne pepper, salt, pepper and turmeric, mix well and cover.
Allow to cook 20-30 mins, stirring occasionally.
Heat butter in frying pan and add onion, cumin, cloves and black onion seeds.
When onion softened add this to the pea mixture.
Remove cloves and serve.
2 comments:
Yumm-o!
I'll be making vegetarian food for a week, and was thinking about Indian dahls.
Lovely meals you've been creating. I wish I had a friend like you :)
Thanks Gill, still got loads more to go on, but my camera is playing up.
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