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Hot and sour yellow split peas

I wanted to cook a daal that was a bit different to the one I usually cook (Thanna's daal).  This is what happened. 
  • 1 cup yellow split peas
  • 3 cups water
  • half onion, very finely chopped
  • vegetable oil
  • 2 tsp cumin seeds
  • 1 clove garlic, sliced fine
  • 1 tsp finely grated ginger
  • 1/4 tsp tamarind
  • 1 tsp rock salt
  • juice of 1/3 lime
  • small pinch dried chili flakes, or more if you fancy
  1. Soak the peas in a a jug of water for about half an hour.  Drain, rinse and then place them in a pan of 3 cups water. Bring to the boil, skim off the muck on top, reduce heat and simmer for about 30 minutes or until the peas are almost cooked.  
  2. Meanwhile, in a non-stick frying pan, fry the onion in a little vegetable oil. When golden and sweet, add the cumin seeds and wait for the aroma to draw. Add the garlic and stir briefly.  Remove from the heat.  
  3. When the peas are almost cooked, with a little bite to them still, add the onion, cumin seeds and garlic.  Add the ginger, tamarind, salt, lime juice and chili flakes.  Stir and continue to cook through on a low heat until all the flavours are melded together. Add a little more liquid if necessary.