- Put the split lentils in a large pan with water and the stock cubes.
- Bring the split peas to a steady simmer, half cover the pan with a lid, and cook for about 45 minutes until completely tender and creamy in texture. Add a dash more water if necessary.
- For the tarka mixture, heat the oil in a frying pan; add the onions and fry until golden brown. Stir in Shemin’s Curry Paste and cook gently for about 1 minute. Add the tomatoes and cook gently for 6 minutes, adding a little water if the mixture gets too dry.
- Tip the tarka mixture into the hot split peas. Stir in the lemon or lime juice, chopped coriander and season to taste.
Optional: Substitute yellow split peas instead of red split peas and simmer for 1 hour and 30 minutes or until tender and creamy in texture.