- 100g/4oz dried split yellow peas
- 1 onion, chopped
- 2 crushed cloves of garlic
- ½ tsp cumin seeds
- ½ tsp black mustard seeds
- ½ tsp turmeric
- 1 heaped tsp garam masala
- ½ or 1 tsp mild (or hot!) chilli powder
- 2 tbsp tomato puree/paste
- 1 green pepper, diced
- 1 small courgette, diced
- 6-8 mushrooms, sliced
Drain, put in a pan and cover with water.
Bring to the boil and cook rapidly for 10 minutes.
Then turn down the heat and simmer for a further 40-50 minutes, or until the peas are just starting to break up.
Heat 1 tbsp vegetable oil in another pan. Add the cumin and black mustard seeds along with the onion and garlic, and cook gently for 2-3 minutes.
Add all the remaining spices and stir well.
Stir in the tomato puree, chopped vegetables and the peas (with their cooking liquid). Simmer for a further 15 minutes, or until the vegetables are soft.
Serve with rice/chapatti/naan bread
Suitable for freezing.
Alternatives: Use any combination of chopped vegetables (even frozen or tinned mixed vegetables will do).
Use a tin of drained pulses and omit the soaking and boiling stage, if you don't have time to prepare and cook the dried split peas. Chickpeas or lentils work well.
Slow cooker method: Soak and rapidly boil the peas for 10 minutes. Put all the ingredients, plus the peas in the slow cooker. Stir well. Cook on low for 6-8 hours.