Steps:
- 1.In a medium saucepan, bring 6 cups of water to a boil. Add the split peas and a generous pinch of salt and boil until just beginning to break down, about 50 minutes. Drain well. 2.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 yellow split peas, chickpeas and kidney beans and season with salt. Simmer over low heat until thickened, about 15 minutes. Serve with basmati rice and naan.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love