Yellow split peas are a little bit sweet and so go really well with the rest of the spices. There is a lovely consistency that is brought about through the cooking of these beans. In his book Gordon Ramsey has kept the dal quite thick, as I like to eat this with rice. I add water to loosen the consistency to accommodate this to my liking.

Taken from : Gordon Ramsay’s Book, Great Escape.

Serves : 4

Ingrdients:

400 g yellow split peas, rinse well
1 litre water
1/2 tsp ground turmeric
1/2 tsp ground coriander
1/2 tsp garam masala
4 curry leaves
2 tbsp vegetable oil
1 tsp cumin seeds
2 garlic cloves, peeled and finely chopped
Onion, peeled and finely chopped
1 1/2 tsp red chilli powder
4 medium tomatoes, skinned and finely chopped
Sea salt and freshly ground black pepper

Method:

Place washed split peas in a saucepan and cook till tender. Similarly you can also pressure cook the dal with sufficient water, till it is tender.
Stir in chili powder and add pureed tomatoes into the pan. Simmer for 6-8 minutes.
If the mixture becomes too dry, add a little more water.
Heat the oil in a pan over a medium heat. Add the cumin seeds and fry for a minute or until fragrant. Add garlic and onion and fry for 4-6 minutes until lightly golden brown. Stir in the chilli powder and, after a minute, tip the chopped tomatoes into the pan. And simmer over a medium heat for 6-8 minutes.
Pour all the contents of the pan over the cooked lentils and stir well. Bring to a simmer and cook for a further 10-15 minutes until the lentils are soft and thick. If you prefer, add a little hot water to thin down the consistency.