200g yellow split peas or chana lentils
2 tbsp vegetable oil
1 large onion, finely sliced
2 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
1 cinnamon stick
1 tsp black mustard seeds
1 large red chilli, halved
2 carrots, cut into bite-size pieces
2 sprigs curry leaves (optional)
400ml light coconut milk
250g paneer, cubed
200g sugar snap peas, halved lengthways
Naan bread, to serve
1. Rinse the split peas or lentils in a sieve under the cold tap, then simmer in 800ml water for 30 minutes, skimming off any foam that rises to the surface.
2. Heat the oil in a large frying pan. Add the onion and fry gently, until softened and turning golden. Stir in the spices and chilli and fry until the onions are golden brown.
3. Transfer to the pan of split peas, add the carrots and curry leaves, season and simmer for 10 minutes. Stir in the coconut milk and paneer and simmer for 10 minutes more.
4. Add the sugar snap peas and cook for another 5 minutes, until the split peas are tender and the liquid has thickened. Serve with hot naan bread.