|Yellow split peas||1 Cup (16 tbs)|
|Water||4 Cup (64 tbs)|
|Hot chili powder||1⁄2 Teaspoon|
|Garlic paste||1 Teaspoon|
|Cream||1⁄4 Cup (4 tbs)|
|Plain low-fat yogurt||1 Cup (16 tbs), whipped|
|Unsalted butter||2 Tablespoon|
|Onion||1 , minced|
|Minced garlic||2 Teaspoon|
|Cumin seeds||1⁄2 Teaspoon|
|Ground cumin||1 Teaspoon|
|Pepper white||1⁄2 Teaspoon|
Pick over and rinse the split peas.
Drain and set aside.
In a pan, bring the water to a boil over medium heat.
Add the split peas, salt, turmeric, chili powder, butter, and garlic paste.
Stir and bring to a boil again.
Reduce the heat, cover partially, and simmer for 20-25 minutes, stirring occasionally, or until the split peas are cooked but not mushy.
Stir in the cream and then the yogurt.
Continue to cook, stirring, for another 10 minutes.
Remove from the heat.
To make the seasoning, heat the butter in a small frying pan over medium heat.
Add the onion, garlic, and cumin seeds, and saute until the onion is golden brown.
Add the remaining ingredients, remove from the heat immediately, and add to the cooked split peas.
Makes an excellent meal when served with gobi alo, raita, and chapati.