Ingredients: 1 cup dry yellow split pea 1/4 cup vegetable oil 1 medium size onion, finely chopped 2 tsp whole cumin seed 1 garlic clove, minced 1/4 tsp fresh ginger, minced 1 small bay leaf 1/2 cup carrot, chopped 1/2 cup chopped celery 1 1/2 tsp salt 1 Tbsp. yellow curry 1 tsp tamarind paste + 1 cup water 5 cups water 1 Tbsp. fresh lime juice 1/4 tsp ground black pepper 1/2 tsp California chili powder Cilantro for garnish
First, mix the tamarind paste with 1 cup of water. Stir well and set aside.
In a medium size pot heat up the oil and add chopped onion. Sauté until light brown then add whole cumin seeds and continue to sauté. Add garlic, ginger and bay leaf then gently stir the mixture. Add the carrots and celery. Season with salt and curry. Add one cup of water with the tamarind paste. Add yellow split peas and the remaining water. Bring to a boil and cook for 30 minutes. Add lime juice, black pepper and California Chili. Continue cooking for an additional 10 minutes.