Just so you know what to look for in terms of a final result with this dish, the split peas should completely break down and join the cream to make a thick sauce in which are swimming the chickpeas and the beans. If the beans are breaking down a bit, that's not a bad thing. Served as a dal with an Indian meal accompanied by rice or naan and tarkari and saag, this is a lovely buttery, creamy dish.
1 cup yellow split peas (7 oz)
Salt, to taste
3 Tbsps. mild oil
2 Tbsps. fresh ginger, finely grated
2 large garlic cloves, grated (10-12g)
½ tsp red pepper flakes or 1 jalapeno, seeded and minced
1 tsp cumin seeds
½ tsp cayenne pepper
1 small tomato (3oz), chopped
1 Tbsp tomato paste
¾ cup cream (your choice, half and half, table cream or whipping cream)
2 Tbsps. (1oz/28gr) butter
½ cup water
4.5oz dried chickpeas, soaked and cooked or one 15-ounce can chickpeas, drained and rinsed
4.5oz dried beans, soaked and cooked or one 15-ounce can red kidney beans, drained and rinsed
Salt and pepper, to taste (start with 1tsp salt and 1é4 tsp pepper, to taste?)
- Ideally, soak the split peas for at least an hour before boiling them.
- If using dry beans, cook in a pot separate from the peas.
- In a medium saucepan, bring plenty of water to a boil. Add the split peas and a generous pinch of salt and boil about 50 minutes.
- When the peas are well cooked and just starting to break down, drain well and set aside with the other cooked beans.
- Meanwhile, in a large, deep skillet, heat the oil.
- Add the ginger, garlic, jalapeño, cumin and cayenne and cook over moderate heat until softened, about 6 minutes.
- Add the tomato and tomato paste and cook until the tomato is slightly broken down, about 5 minutes.
- Add the cream, butter and water and bring to a boil.
- Stir in the cooked yellow split peas, chickpeas and beans and season with salt.
- Simmer, covered, over low heat until thickened, about 15 minutes. Cook longer if it seems too liquid or if the peas have not broken down into a sauce.
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