Split peas with cherry tomatoes and fresh curry leaves

Name: Split peas with cherry tomatoes and fresh curry leaves
Cook time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 1½ cups yellow split peas; 1 tsp salt; 1 tsp turmeric; 1 tbsp vegetable oil or ghee (vegetable oil for vegetarians); 1 tsp minced garlic; 1 tsp red chilli powder; 4-5 fresh curry leaves, plus extra for garnish; 250g cherry tomatoes, halved

Caroline Velik

October 19, 2011

Split peas with cherry tomatoes and fresh curry leaves.Marina Oliphant

Time:< 30 minsServes:4

This is a simple dhal, or thick stew. The fresh curry leaves add a distinctive flavour and aroma. Look out for fresh leaves at Asian market stalls.

Ingredients

1½ cups yellow split peas
1 tsp salt
1 tsp turmeric
1 tbsp vegetable oil or ghee (vegetable oil for vegetarians)
1 tsp minced garlic
1 tsp red chilli powder
4-5 fresh curry leaves, plus extra for garnish
250g cherry tomatoes, halved

Method

Place split peas in a saucepan with salt, turmeric and one litre of water. Bring to the boil, reduce heat and cook for 15-20 minutes until peas are soft.
In a frypan, heat ghee then add garlic, chilli and curry leaves. Fry for a few minutes, then add tomatoes and cook for three to four minutes.
Add cooked peas and simmer for 10 minutes. Serve hot with fried curry leaves to garnish.