No cream in it; the split peas themselves are creamy when they break down during cooking. This comes originally from Yamuna Devi’s _Lord Krishna’s Cuisine – The Art of Indian Vegetarian Cooking_, but of course I’ve improved it. It originally called for too much water & I’ve moved the spicing from the end to the beginning. My note on this recipe says I first made it on November 13, 1995, when my mom came to visit me in Virginia because she was starting a new job with a company that had its headquarters in Virginia. I noted, “It snowed this morning. This was not too heavy – satisfying for a cold November day. Butter adds a nice flavor.” I made it this past week because it was quick in terms of prep work – though the cooking time is long, there’s not a lot to do during it. The soaking of the split peas prevents them from sticking to the pan, an unfortunate habit they’re prone to.
1 c. yellow or green split peas
4 c. water
1 tsp. minced fresh ginger root
1-2 hot green chilies
1/2 tsp. tumeric
1 T. ground coriander
1 T. oil
1 T. butter
4 medium-sized scraped carrots, sliced
1 tsp. salt
2 T. minced cilantro
1 1/4 tsp. cumin seeds
1/4 tsp. asafetida powder
Soak the split peas in 3 c. of hot water for 5 hours, then drain
Heat the oil & butter in a heavy 3 quart/liter saucepan. When it is hot, toss in the cumin seeds & fry until they turn brown. Sprinkle in the asafetida and fry for a few seconds, then add the split peas, water, ginger root, green chilies, turmeric, and ground coriander. Bring to a boil over high heat. Reduce the heat to moderately low, cover with a tight-fitting lid and boil gently for 1 hour. Add the carrots, cover & continue to cook for 30 minutes or until the split peas are soft and fully cooked. Off the heat, uncover & stir in the salt and herb.