Chana Dal (Yellow or Green Split Peas)

Ingredients

2 cups split peas, yellow or green	4 cups water
1/4 - 1/2 cup olive oil (and/or water)	1 t cumin seeds
2 onions, chopped	2-4 cloves garlic, pressed
2 tomatoes, chopped (or 15 oz can with juice)	2 fresh green chilies, chopped
1 t salt	1/2 t turmeric powder
1/2 t Indian chili powder	1 t ginger, grated (or dry powder)
cilantro, chopped

Directions

Soak the split peas for a couple of hours first (that lets them cook faster below). Cook the peas in the same water, on medium heat until the peas are soft (about 20 minutes).

In a separate saucepan, heat the oil and then add the cumin seeds. When the seeds begin to split, add the onions, cooking them until 'done' (for about 3-4 minutes). Add the garlic and tomatoes and cook for a couple more minutes. Add the green chilies, salt, ginger, turmeric powder, and Indian chili powder and stir well. Add the peas and the water they cooked in and mix well. Let it cook for one minute. Garnish with the cilantro if desired just before serving.

Notes

This recipe is from a cooking class taken at Upper Arlington's Evening Education classes taught by Sunita.

Absolutely excellent, especially when served over the carrot pilaf.