Dhal bhaji (dhal bhaji)

Instructions

1. Rinse the split peas in clean water, then soak them for 30 minutes in lukewarm water.
2. Drain the peas, put them in a pan with the water and the turmeric. Bring to a boil, then simmer over medium heat for 30 minutes, skimming as needed.
3. Meanwhile, wash the dasheen leaves, remove the tough stems and roughly chop them.
4. Chop the onion, garlic and chilli. Fry them in the oil over medium heat until the onion is golden.
5. Add the leaves and cumin to the pan, cover and let them wilt for 8 minutes, stirring from time to time.
6. Mix the cooked leaves into the split peas, season with salt, then roughly mash everything with a fork.
7. Simmer for another 5 minutes and serve hot.