Instructions: In a saucepan, place the water, split peas, and bay leaf, and bring to a boil. Reduce heat to medium, and cook for 30 minutes or until the split peas are tender and most of the water has been absorbed.

Meanwhile in a small non-stick skillet, saute the onion in olive oil for 5 minutes or until well browned. Add the garlic, ginger, cumin, and turmeric, and saute for an additional 1 minute while stirring constantly. Add the tomato and saute for an additional 2 minutes.

Add the onion mixture, cilantro, and salt to the cooked split peas and slightly mash with the back of a spoon while stirring in the final ingredients.

Transfer to a glass bowl and serve warm, chilled, or at room temperature with an assortment of vegetables, or breads such as chapatis or pitas.

This recipe yields 3 cups.

Yield: 3 cups

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.