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Submitted by: Sheri
This recipe is adapted from Meatless Gourmet. It is great served with brown or basmati rice, and also can be made into a soup by just adding more water.
3 cups water
1 cup yellow split peas, uncooked
1 cup chopped onion
2 teaspoons curry powder
1/2 teaspoon each turmeric and chili powder
1/4 teaspoon ground cumin
3 cloves garlic, crushed
1 teaspoon finely minced fresh ginger root
1 cup chopped tomato
1/2 teaspoon salt
chopped fresh cilantro (optional)
Bring water to a boil in a medium saucepan over medium heat. Add split peas. Reduce heat to medium-low, cover, and simmer 45 minutes or until split peas are very tender. Drain.
Wilt onions in skillet with nonstick spray or small amount of water (original recipe called for olive oil), sprinkle with spices except the garlic & ginger, and add about a tablespoon of water. Cook 3 minutes, stirring frequently and adding small amounts of water if necessary, to prevent sticking. Add garlic & ginger and cook a couple more minutes; then add tomato & cook, stirring, for a minute or so. Stir in split peas and salt, mixing well. Reduce to medium-low heat and cook 15 minutes or until mixture is thick, stirring frequently. Top each serving with fresh cilantro if desired.
