Yellow Split Pea Daal

Before I hatch a plan for my garden, time for some daal!

This is adapted from the recipe for Chana Masaledar by Madhur Jaffrey, on page 774 of a cookery compendium I picked up for £4.50 at the Victoria Centre in Nottingham during my first week at University in the 90s. You will need:

6 oz yellow split peas

4-5 tablespoons vegetable oil

¼ teaspoon whole cumin seeds

1 medium-sized onion, peeled and chopped

1- 1½ teaspoons garam masala

1 teaspoon ground coriander

2 cloves garlic, peeled and minced

a piece of fresh ginger, about ½ inch square, peeled and grated

1 tablespoon tomato purée

1½-2 teaspoons salt

1/8-1/4 teaspoons cayenne pepper

1 teaspoon ground amchoor or1 tablespoon lemon juice

1. Add the yellow split peas to 1 litre of water and bring to the boil, removing froth
2. Simmer gently for about 1 hour or until they are tender. Turn off the heat, leaving peas in liquid
3. Heat the oil in a heavy bottom pan over a medium heat, and when hot, add the whole cumin seeds
4. As soon as they begin to darken, after a few seconds, add the chopped onion. Stir and fry for 7-8 minutes or until onion begins to turn to golden brown
5. Turn the heat to low and add the garam masala and coriander. Mix, add the garlic and ginger, and fry, stirring for 2-3 minutes
6. Add the tomato purée and stir again
7. Drain the peas, reserving the liquid. Pour about ¼ pint into the pan and add the peas, ½ teaspoon of salt, cayenne and amchoor or lemon juice
8. Mix well, cover and let the peas cook with the spices for about 30 minutes, adding a little more liquid each time it starts to dry out, using water from the kettle if the reserved liquid ends 
9. Check the salt, adding more if necessary. Stir gently every now and then, taking care not to break the peas