Spicy Green Lentils and Yellow Split Peas

My trusted copy of 660 Curries by Raghavan Iyer has once again come to the rescue when I needed a quick but satisfying meal solution to end a particularly dreary and trying week. In times of woe, it's easy to resort to restaurant meals, but I never forget that home cooked meals are not only more nourishing, but cheaper and generally superior in taste. The spicy kick of this dish is pleasantly balanced by the muted sweetness of the brown sugar.

I served this delightful lentil curry over a bed of hot buttered basmati rice alongside some savory olive muffins with sun-dried tomatoes and ricotta cheese.

Spicy Green Lentils and Yellow Split Peas

Recipe by Lisa Turner Adapted from 660 Curries Cuisine: Indian Published on February 8, 2009 Quick and easy curry of tender earthy green lentils and split peas simmered in a zesty tomato sauce Print this recipe Ingredients: 2/3 cup green lentils 1/4 cup yellow split peas 2 tablespoons ghee, butter or oil 1 teaspoon brown mustard seeds 2 teaspoons cumin seeds 1 1/2 teaspoons sea salt 1 teaspoon turmeric 1/2 teaspoon cayenne 1/2 teaspoon asafetida 1 to 2 fresh red or green chilies 2 large tomatoes, chopped 1/4 cup jaggery or brown sugar 1/4 cup fresh chopped parsley generous handful of fresh or dried curry leaves Instructions: Rinse the lentils and the yellow split peas in a strainer. Transfer to a medium saucepan and cover with 3 cups of water. Bring to a boil, reduce the heat to medium-low, and cover. Simmer, stirring occasionally, until the lentils are very soft and the split peas are tender — about 40 to 50 minutes. In a frying pan, heat the ghee, butter or oil over medium heat. When hot, add the mustard seeds and stir for 30 to 60 seconds or until they begin to sputter and pop. Add the cumin seeds, salt, turmeric, cayenne and asafetida, stir onced, and then immediately add the chilies, tomatoes, sugar, parsley and curry leaves. Simmer uncovered, stirring occasionally, until the mixture has a sauce-like consistency — about 10 minutes. When the lentils and split peas are cooked, mash a portion with the back of a spoon. Add the sauce to the pan, cover, and continue to simmer for another 5 minutes. Makes 4 servings

More lentil recipes from Lisa's Kitchen:
Rice and Green Lentils in Coconut Milk
Saffron-Brandied Lentils
Lentil Soup with Prunes and Apricots