Yellow split peas with spiced butter

By Birgitta

An endlessly useful dish, both as a side dish (for grilled chicken, say) or for eating with rice as a main dish. Sometimes I use fresh mint with the coriander.

Nigel Slater

Ingredients

• to finish:
• 200 g yellow split peas
• 1 tsp ground turmeric
• 800 ml water
• a thick slice of butter
• 1 tsp cumin seed
• 1 heaped tbsp finely chopped ginger
• 1 tbsp lime juice
• 2 small hot green chillies
• chopped coriander

Details

Servings 2
Adapted from guardian.co.uk

Preparation

Step 1

Rinse the split peas in cold running water. Put them in a pan with the turmeric and water and bring to the boil. Cover with a lid, then simmer for 30 to 40 minutes, till the pulses are almost soft. (Watch the liquid level, adding more if you need.) Partially mash the peas with a wooden spoon or potato masher. It is especially satisfying when it is thick and slightly gloopy.

To finish, melt the butter, then stir in the cumin seed and ginger and let the cumin seed become warm and nutty smelling before adding the lime juice, the chopped chillies and the coriander.

Put the peas in a bowl and pour over the sizzling spice butter.