Preparation:
1. Rinse split peas. Bring water to a boil in a large pot, and add peas.
Return to boil, stir, then lower heat, and simmer 1 to 2 hours until
tender. WARNING: Peas will foam up and boil over easily; keep a watchful
eye.
2. In a skillet, heat oil and saute mustard seeds until they "pop" and turn
grey. Add cumin seeds and fry until golden. Make sure to cover the pan when
cooking seeds, or they'll pop all over your kitchen! Add garlic, turmeric
or saffron, chili paste or cayenne, ground cumin, and coriander. Saute 2
minutes. Add tomato and saute until the tomato is good and mushy (about 3-5
minutes).
3. Add spices, salt, and tomato to peas, and cook 30 minute |
