Start by thoroughly rinsing the yellow split peas to remove any dirt.
2 cups dried yellow split peas
Add the rinsed yellow split peas to a large saucepan along with 8 cups of water, bring to a boil and reduce to a high simmer (without a lid). Continue to simmer for 45 minutes, stirring occasionally until really tender. As foam forms on top of the pan, just scoop it out with a spoon and rinse it down the drain.
9-10 cups water
Around 15 minutes before the end of the simmering time, pop the oil into a frying pan and bring up to medium heat. Add the sliced onion and gently fry for 10 minutes until it has softened and is starting to brown.
0.25 cup oil, 1 onion
Turn the frying pan up to medium-high heat and add all of the whole spices, curry leaves, turmeric powder, garlic, ginger and chilli. Fry for 5 minutes until fragrant.
1 teaspoon cumin seeds, 0.5 teaspoon black mustard seeds, 0.5 teaspoon fenugreek seeds, 0.5 teaspoon fennel seeds, 0.5 nigella seeds, 0.5 teaspoon turmeric powder, 5 curry leaves, 1 tablespoon garlic, 0.5 tablespoon ginger, 1-2 fresh green finger chillies
The yellow split peas should now be cooked and the tempered spices are ready. Add 1-2 cups of water to the saucepan with the split peas and stir – start with 1 cup and optionally add a little more to achieve a soupier consistency. Bring to a gentle simmer.
Pour the contents of the frying pan into the saucepan and stir well. Simmer for 10 minutes.
Season with salt and garam masala. Serve with naan bread, fresh coriander and/or pilau rice.
0.5 teaspoon garam masala, 1.5 teaspoon Salt