1. Soak dried chilis in a cup of water. 2. Wash and pick through yellow split peas. 3. Rinse and drain. 4. Chop onion and garlic roughly. 5. Melt butter with olive oil in large heavy base pan. 6. When hot, add onion and garlic and tumeric and fry til transparent. 7. Add yellow split peas and stir fry gently for about 10 minutes. 8. Add vegetable stock and bring to boil then reduce to simmer. 9. Chop up chilis. 10. Chop up peeled ginger. 11. Chop up tomato roughly, deseeding and discarding pulp and seeds. 12. Add chilis, ginger and tomatos to pan. 13. Add salt and pepper. 14. Add cumin, coriander and fenugreek. 15. Put lid on pan. 16. Simmer for 45 mins, adding water if mixture dries up too much. 17. When lentils are soft, take off the heat and use a stick mixer to blend ingredients together. 18. Return to heat if it has cooled down too much. 19. Add chopped coriander and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
