Soak the dhal (yellow split
peas) for 30 minutes in cold water. Drain and transfer the dhal into a deep
saucepan. Add just enough cold water to cover the dhal. Add 1 teaspoon salt,
1 teaspoon crushed cumin seeds and 1 tablespoon turmeric powder to the water.
Allow the dhal to cook for 20-25 minutes uncovered over medium-high heat or
until the peas are tender. Reduce heat to low when it starts to boil. Be
careful as the boiling dhal water may overflow when boiling. Remove from heat
when dhal is cooked and tender. Set aside.
In a deep saucepan, put in 3
tablespoons of vegetable oil over medium heat. add sliced onions, chopped
thyme leaves, crushed garlic and crushed ginger. Stir fry until the onions
become transparent. If you have a bony piece of salt fish (poisson salé), add
it and stir fry until the oil absorbs its flavour.
Add the finger crushed curry
leaves and stir in. Add the cooked dhal (yellow split peas) including the
cooking water, into the saucepan with the other ingredients. Add 1 tablespoon
chopped coriander leaves. Mix well together and allow to simmer over
medium-low heat uncovered for 15-20 minutes or until the dhal is cooked,
creamy and tender, or to your preference. Stir at intervals.
Taste sauce and season with
salt to your preference. Remove the salt fish bone(s) if added. Transfer to a
serving bowl and sprinkle with 1 tablespoon of coarsely chopped coriander
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