My husband, who is from Sri Lanka, really enjoyed this recipe. You can use any veggies you have on hand. I did make a few modifications... 1.) I used organic vegetable stock rather than water. 2.) I did not wash all the starch off the split-peas prior to cooking. As a personal preference, I prefer to use this as a means of thickening rather than using corn starch. 3.) When first boiling the split-peas, I add 1/2 the salt to the water and all the turmeric. THEN, I skim the starch with the grit from the tumeric (tumeric can sometimes leave a grittiness that can be removed with skimming from boiling water). 4.) I use sliced jalepenos - my husband really likes the flavor. 5.) After cooking the cumin seeds in the oil, I add the garlic and ginger to the cumin in the oil until it is fragrant. Then I turn off the heat and then add the jalepenos. This mixture is then added to the vegetables. Tip for eating left overs: a squeeze of lime after the curry is re-heated will really refresh the dish.
Susanna, Kennett Square, PA