Instructions

1. Soak the split peas overnight or for minimum 6 hours before cooking.
2. Put the split peas and water in a heavy-based pan. Bring to the boil, then remove the foam with a slotted spoon. Add the ginger, turmeric, chilli powder bay leaf and star anise, then turn down the heat and gently simmer for 35 minutes.
3. Add the cauliflower and carrot and cook for another 10 minutes, until tender.
4. Meanwhile, make the tadka. Put the cumin and mustard seeds in a non-stick frying pan and dry-fry for a minute or until they start popping. Transfer them to a bowl.
5. Heat the oil in the same frying pan and fry the onion until soft. Add the garlic, ginger and chilli then stir for another minute or so, making sure they don’t burn. Add the curry leaves, toasted cumin & mustard seeds and garam masala. Stir for a few seconds, then turn off the heat.
6. When the peas and cauliflower are soft, add the tadka mixture and mix well.
7. Add the tadka to the split pea stew and combine.
8. Serve with a squeeze of lemon juice, garnished with coriander leaves.