A little trip to India with this typical dish, a puree of yellow lentils which are a legume similar to split peas, but of a straw yellow color. If you can't find these yellow peas, you can use red lentils (adjusting the quantity of broth and cooking time since red lentils, being finer, cook much faster).
Blend the spice mixture ingredients with a little peanut oil to form a thick paste.
Rinse the peas thoroughly in cold water and let them soak for 30 minutes, then drain. In a pot, sauté the onion and the spice mixture on very low heat for 2 minutes.
Add the peas, chicken broth or water, and tomato paste. Let simmer over low heat for 20 to 30 minutes, until almost all the liquid is absorbed and the peas are tender. Don't be surprised, you will end up with a sort of puree, but despite this appearance, the peas are not overcooked by that time; they remain quite firm to the bite.
To finish, add the coconut milk and continue cooking on low heat for 2 to 3 minutes to maintain a slightly creamy consistency. Add the remaining coriander leaves, season very lightly (especially if you used salted broth), and serve.
0 servings
2
TH 
EN