- 2 1/2 cups dried yellow split peas
- 2 1/2 cups water
- 1 1/2 teaspoons salt
- 1/2 teaspoon grated fresh ginger root
- 1 teaspoon diced jalapeno chile pepper
- 1/2 cup diced tomatoes
- 3 teaspoons lemon juice
- 1/2 teaspoon ground turmeric
- 2 teaspoons vegetable oil
- 1 teaspoon cumin seed
- 1/2 dried red chile pepper
- 1 pinch Asafoetida
- 2 cloves garlic, finely chopped
- 1/4 cup chopped fresh cilantro
- Rinse split peas; add to saucepan with 2 1/2 cups water. Allow split peas to soak for 30 minutes.
- Heat split peas and water, with salt, until boiling. Reduce heat to medium-low and cook until tender and thickened, 15 to 20 minutes. Add more water, if necessary, to prevent drying out. Stir in ginger, jalapeno pepper, tomato, lemon juice, and turmeric.
- Heat oil in a small saucepan and add cumin seed and red chile pepper. When pepper is heated, add Asafoetida powder and garlic. Stir mixture into split peas and add cilantro; mix well.
03/31/2017
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