Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 c Yellow split peas 1 ts Cumin seeds
1/3 ts Turmeric 1 1/2 c Finely chopped onions
2 ts Salt 1/4 ts Red pepper
1/2 c Ghee 2 tb Chopped coriander leaves

Wash peas well. Place in a bowl, cover with hot water let sit for an
hour. Drain. Place in a large pot, add 4 1/2 cups water throw in the
turmeric. Bring to a boil, stirring occasionally. Reduce heat to medium
low, partially cover simmer for 45 minutes. Remove from heat, beat with
a wire whisk till the mixture is finely pureed. Stir in salt set aside.

When ready to serve, simmer puree over low heat till piping hot. Heat ghee
in a skillet over medium high heat. When very hot, add cumin seeds fry
for 10 seconds. Lower heat, add onions fry for 20 minutes, stirring
constantly to prevent burning. Stir in red pepper immediately pour in to
the puree. Garnish with coriander.

Serve with a potato dish, rice bread.

Julie Sahni, "Classic Indian Cooking"

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