Categories: Beans

Ingredients

• 1/2 cup dried yellow split peas, picked over and rinsed (I used red lentils)
• 3 cups water
• 1 tsp turmeric
• 1 (15 oz) can black beans, drained and rinsed (or 1 1/2 cups cooked)
• 1 (15 oz) can red kidney beans, drained and rinsed
• salt, to taste
• 2 Tbsp vegetable oil
• 1 medium yellow onion, chopped
• 1 clove garlic, minced
• 2 tsp ginger, peeled and minced
• 1 tsp cumin, ground
• 1/2 tsp coriander, ground
• 1/2 tsp cayenne
• 1/4 tsp cardamom, ground
• 1 (14.5 oz) can diced tomatoes, drained and chopped fine
• 2 Tbsp fresh cilantro, chopped

Directions

1. Place the split peas and water in a large saucepan over medium high heat. Bring to a boil, reduce the heat to low, add the turmeric, and simmer, partially covered and stirring occasionally, for 20 minutes. Add the black and red beans, season with salt to taste, and simmer, uncovered, until the sauce thickens and the beans are very soft, about 20 minutes.

2. Heat the corn oil in a large skillet over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Add the garlic and ginger and cook, stirring until fragrant, about 30 seconds. Add the cumin, coriander, cayenne, cardamom, and tomatoes, stirring constantly for about 30 seconds. Pour the contents of the skillet over the simmering bean mixture and stir well to combine. Taste and adjust the seasonings.

3. Serve hot garnished with chopped cilantro.

4. Enjoy with a side brown rice.

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