Читать книгу Eat – The Little Book of Fast Food - Nigel Slater - Страница 73

yellow split peas, aubergine, onion, cardamom pods, turmeric, cumin seeds, canned tomatoes, coriander leaves

Soak 100g yellow split peas for an hour, or longer if you have it. Peel and roughly chop an onion, then let it soften in a deep pan over a moderate heat in a little oil. Crack open 10 green cardamom pods, extract their tiny black seeds and lightly grind them in a pestle and mortar or spice grinder. Stir a teaspoon of cumin seeds into the onion, then add the cardamom seeds. When all is golden and fragrant, add 2 teaspoons of ground turmeric. Stir in a 400g can of chopped tomatoes and continue to simmer.

In a separate pan, boil the yellow split peas in deep unsalted water for about 30 minutes, till soft. Drain and stir into the onion and tomato mixture. Simmer, stirring regularly, till soft, scarlet and slushy then season with salt and pepper. Halve and thinly slice an aubergine, then cook in a shallow pan in several tablespoons of olive oil till soft and golden. Drain and stir into the split peas, adding a handful of coriander leaves. Serve with steamed white rice.

For 2. Rich and earthy. Glowing colours.