150g of yellow split peas
1 onion
1 potato
2 carrots
1 zucchini
1 eggplant
1 liter of water
1 tablespoon of ground turmeric
1 tablespoon of salt
2 tablespoons of tamarind paste
2 tablespoons of ghee (clarified butter)
2 tablespoons of chopped cilantro
1 tablespoon of ground cumin
1 tablespoon of ground coriander
1 tablespoon of curry powder
1 tablespoon of black mustard seeds
2-3 red chilies
150g of yellow split peas
1 onion
1 potato
2 carrots
1 zucchini
1 eggplant
1 liter of water
1 tablespoon of ground turmeric
1 tablespoon of salt
2 tablespoons of tamarind paste
2 tablespoons of ghee (clarified butter)
2 tablespoons of chopped cilantro
1 tablespoon of ground cumin
1 tablespoon of ground coriander
1 tablespoon of curry powder
1 tablespoon of black mustard seeds
2-3 red chilies
Soak the yellow split peas in cold water for about 40 minutes
Finely chop the onion and cut the potato, carrots, zucchini, and eggplant into small cubes
Place the drained split peas, onion, and vegetables in a large pot with water
Add the turmeric and salt, and bring to a simmer over low heat for 40 minutes
Dissolve the tamarind paste in boiling water, stirring and mashing it with a spoon until it dissolves
Strain the mixture and add it to the pot with the vegetables and split peas
Heat the ghee in a small frying pan and quickly fry the curry powder, cumin, coriander, cilantro, mustard seeds, and chilies
This should only take 1 minute
Add the spice mixture to the pot with the vegetables and split peas
Simmer over low heat for at least 15 minutes before serving.
