Curried Split Peas
Soak 3-4 hours or bring to boil, remove from heat, and let stand covered for 1 hour:
1 c. dried split peas or mung beans
2 1/2 c. water
1 t. turmeric
1/2 t. cayenne red pepper
1 t. salt
Bring to boil, reduce heat, cover partially, and simmer 20-30 minutes. Peas should be tender and beginning to disintegrate. Add additional water if needed to maintain thick gravy consistency.
Saute in small frying pan:
3 T. butter
1 large onion, thinly sliced lengthwise
1 t. whole cumin seed
10 whole cloves
5 whole black peppercorns
Fry until onions are well browned (10-12 minutes). Add onion mixture to cooked peas and set aside until near mealtime. Reheat before serving. Serve as a sauce over rice.
Recipe from the More-with-Less Cookbook by Doris Janzen Longacre, ISBN 0-8361-9103-X
I added 1 T. chopped garlic and the juice from 1/2 large lemon to the onion mixture, added the cooked onion mixture to the peas, and cooked for an additional 10 minutes on low heat.