|
Ingredients
|
Quantity
|
|
Canola oil
|
2 tbsp
|
|
Onion – chopped
|
1
|
|
Garlic cloves – minced
|
5
|
|
Turmeric
|
¼ tsp
|
|
Garam masala or other curry powder
|
½ tsp
|
|
Black mustard seeds
|
¼ tsp
|
|
Ground cumin
|
¼ tsp
|
|
Cayenne
|
1/8 tsp
|
|
Vegetable stock
|
2 quarts
|
|
Dried yellow split peas – rinsed
|
2 cups
|
|
Kale – chopped
|
1 ½ cups
|
|
Fresh grated ginger
|
2 tbsp or to taste
|
|
Fresh cilantro – chopped
|
¼ cup
|
Heat oil in a heavy stock pot over medium high heat. Saute‚ next 7
ingredients 3-4 minutes, stirring occasionally, until onion softens. Add stock
and split peas. Bring to a boil. Reduce heat to low. Cover partially and simmer
45-55 minutes until peas have softened, skimming off film as it forms. Stir in
remaining ingredients and sea salt to taste and serve.
