Curried Peas

Ingredients:
    1 cup dry Shiloh Farms Yellow Split Peas
    1 Tbsp Butter or Oil
    ½ medium Onion, chopped
    2 garlic Cloves, finely minced
    ½ tsp fresh Gingerroot, finely minced
    2 cups low sodium Vegetable Broth
    1 cup Water
    ½ tsp Salt
    1 Tbsp Curry powder
    1 Tbsp Cumin
    ½ tsp Coriander powder
    ½ tsp Turmeric
    ½ tsp Chili powder (optional)
    ½ cup fresh Cilantro, chopped for garnish (optional)

Directions:  
In a medium saucepan melt butter over medium heat. Add chopped onion, Saute until soft, bout five minutes.   Add garlic and saute until fragrant, about 30 seconds.  Stir in remaining spices (except salt), Saute for about 1 minute. Add broth, water and peas;  bring to boil.  Cover and reduce heat to simmer.
 
Simmer for 40-50 minutes or until peas are tender and most of the liquid has been absorbed. (Check peas periodically -  you may need to add more water during cooking if peas are absorbing the liquid too quickly). Add salt within the last 10 minutes of cooking time.Garnish with chopped cilantro/coriander leaves before serving.

Options: Serve with hot basmati or brown rice for a filling one-dish meal. Or, double the broth/water to make a curried pea soup. To turn this into a spicy curry, add some finely chopped jalapeno, serrano, or chile pepper at the same time as the garlic.