Curried Peas

Ingredients	Quantity
Dried split peas or lentils	2 cups
Celery – diced	4 stalks
Salt	½ tsp
Water	6 cups
Olive oil	2 tbsp
Butter (unsalted)	1 tbsp
Onion – diced	1
Minced ginger	2 tsp
Cumin seed	½ tsp
Cayenne	½ tsp
Curry powder	2 tsp
Hot mango pickle – finely chopped	2 tbsp
For garnish:
Yogurt
Chopped parsley
Chopped mint
Lemon slices

Combine split peas with celery, salt, and water and bring to a boil. Reduce heat to a simmer and cook for 30 to 45 minutes. While peas are cooking, heat the oil and butter in a large saute pan, taking care not to let the butter burn. Add the onion, ginger, cumin seed, cayenne, and curry and cook until the onion is wilted. Remove from heat and set aside. Test the peas to see if they are tender. If so, pour off and reserve some of the cooking liquid. Add the sauteed onions and spices. Stir well and simmer until mixture thickens and liquid reduces almost completely, about 10 minutes. During the last 10 minutes of the peas' cooking time, add the pickled mango and stir to combine. Add some of the reserved liquid if you desire a thinner mixture. Garnish with a spoonful of yogurt and a sprinkle of parsley and mint, and serve with lemon slices. Serves with basmati rice