Ingredients
3
cups water
3/4
cup dried green or yellow split peas (6 oz), sorted and rinsed
2
tablespoons butter or margarine
1
teaspoon finely chopped gingerroot or 1/4 teaspoon ground ginger
1/2
teaspoon salt
1/2
teaspoon ground turmeric
1/2
teaspoon ground cumin
1
small onion, finely chopped (1/4 cup)
Preparation
In 3-quart saucepan, heat water and peas to boiling. Boil uncovered 2 minutes; reduce heat to low. Cover and simmer about 25 minutes or until peas are tender but not mushy; drain.
In 10-inch skillet, melt butter over medium-high heat. Cook gingerroot, salt, turmeric, cumin and onion in butter about 3 minutes, stirring occasionally, until onion is tender. Stir in peas until evenly coated.
