Source: World Vegetarian by Madhur Jaffrey
Time: 1 hour
Yield: 6 servings
This is a simple legume puree made with yellow split peas. In Morocco, this is served in a bowl with spices, a film of olive oil, and perhaps lemon juice on top. It is scooped up with flatbread by the diners. In villages, it is often the main dish, accompanied with vegetables and salads.
Ingredients:
1 cup yellow split peas
3 cloves garlic, whole and unpeeled or not
1/4 tsp ground turmeric
3 cups water
3/4 tsp salt
1 tsp ground cumin
1 tsp ground paprika
1/4 tsp cayenne
2 Tbsp olive oil (optional)
Lemon or lime wedges (optional)
Couscous or pita bread
Combine peas, garlic, turmeric, and water and bring to a boil without allowing it to boil over (it will stain the stovetop). Turn to low and partially cover the pot. Simmer for 30-50 minutes until the peas can be mashed with a spoon. Mash the garlic against the sides with a spoon and remove the skins. Mash the peas to make a thick puree. Stir in the salt, cumin, paprika, cayenne, and oil. If it is too thick to scoop with a piece of bread, thin it with a little water. Spread in a bowl and you may dribble more oil on top to prevent a crust from forming. Serve with lemon wedges and on couscous or with pita bread.