Put 1 lb. bag of yellow split peas or two cups in a heavy pot with 4 cups of water and turmeric. Cook on medium for 45 minutes.

Add 2 shallots and 2 cloves of garlic. Cook for another 35 minutes. Be careful to keep the liquid. If it starts to get too thick, add half cup of water.

Add 1/2 of the curry leaves. Cook for 15 minutes.

In separate pan, heat oil. Add mustard seeds. When they begin to pop, put dried peppers in 1-2 for mildly spicy, more if you're used to hot stuff.

When the peppers change color, which is almost immediately, add shallots and garlic.

Cook until golden. Add remaining curry leaf and tomato. Cook until the tomato softens.

Add contents of small pan to beans.

Mix in one can or 16 oz. of coconut milk.

Serve with rice, bread and vegatables. Chutneys and pickles are great with this dish too.

Art of Indian Cooking

Many

120

This recipe takes time, but it is so much food that I freeze it and mix with vegetables for a few meals. I once used it as a soup base, but you have to take care to reheat slowly because of the coconut milk.

Yellow split peas

3 shallots and 2 garlic cloves minced

1 teas. turmeric

1 small tomato

10-15 curry leaves (or cilantro if you can't get curry leaf)

4 tbls. vegetable oil

Coconut milk - 1 can of tinned milk (unsweetened kind)