Kuchela (kuchela)

Instructions

1. Cook the split peas in twice their volume of salted water with the turmeric for 20 minutes, until tender but not mushy. Drain.
2. Peel the mangoes and coarsely grate them into strips, avoiding the stone.
3. Finely chop the red onion and green chilli.
4. Heat the oil, let the mustard seeds pop, then the cumin until they crackle, then add the curry leaves if using.
5. Add the onion and chilli and fry for 3 minutes over medium heat.
6. In a salad bowl, combine the grated mango, cooled split peas, the hot seasoning mix, lime juice and salt.
7. Let it rest for 10 minutes before serving so the flavours blend.