Split peas with cherry tomatoes and fresh curry leaves

Split peas with cherry tomatoes and fresh curry leaves.
Split peas with cherry tomatoes and fresh curry leaves. Photo: Marina Oliphant
Dietary
Vegetarian

This is a simple dhal, or thick stew. The fresh curry leaves add a distinctive flavour and aroma. Look out for fresh leaves at Asian market stalls.

Ingredients

1½ cups yellow split peas

1 tsp salt

1 tsp turmeric

1 tbsp vegetable oil or ghee (vegetable oil for vegetarians)

1 tsp minced garlic

1 tsp red chilli powder

4-5 fresh curry leaves, plus extra for garnish

250g cherry tomatoes, halved

Method

Place split peas in a saucepan with salt, turmeric and one litre of water. Bring to the boil, reduce heat and cook for 15-20 minutes until peas are soft.

In a frypan, heat ghee then add garlic, chilli and curry leaves. Fry for a few minutes, then add tomatoes and cook for three to four minutes.

Add cooked peas and simmer for 10 minutes. Serve hot with fried curry leaves to garnish.