Instructions

1. Soak the yellow split peas in a bowl of water for minimum 2 hours.
2. Finely chop the onion, ginger and garlic. Chop the carrot.
3. Heat the oil in a large saucepan and gently fry the onion for 5 minutes, then add the garlic, ginger, mustard seeds and curry leaves. Stir for a minute, then add the chopped carrots & sweet potatoes/squash and the ground spices.
4. Stir for another minute, then add the chopped tomatoes and tomato purée. Season with salt and pepper. Stir for a few seconds. Pour in the stock, add the bay leaf and star anise.
5. Drain the split peas and add to the stew. Bring to a simmer, cover and gently simmer for 30 minutes or until tender.
6. When the split peas are tender and the sweet potato/squash has become mushy, add the green peas and bring to the boil.
7. Cook for another 5 minutes, turn off the heat, stir in the coriander leaves and serve.