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.
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
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.