1 T oil
2 t whole cumin or mustard seeds
1 or 2 jalapenos, peeled, seeded, and chopped, or crushed red pepper (optional)
1 1/2 T finely minced ginger
4 C boiling water
1 1/2 C dried yellow split peas, picked over and rinsed
1/3 C grated coconut
1 t ground turmeric
1/2 t cinnamon
1/8 ground cloves
1/8 pepper
1 Large granny smith apple, peeled, seeded, and cut into about 8 chunks
Salt to taste
Minced coriander or parsley
Heat oil. Sizzle seeds over med-high heat until they begin to pop. Stir in jalapeno and ginger and cook, stirring 20 seconds. Add water (watch for spluttering oil), split peas, coconut, turmeric, cinnamon, cloves, pepper, and apple. Pressure cook for 6 minutes or simmer on stove until split peas are totally broken down and mushy. Stir well, salt to taste, and garnish with or stir in coriander or parsley. If it’s too thick, stir in some boiling water. If it’s thin, it will thicken over time.