Yellow Chickpea Soup

Serves 4
Yellow split peas 250 g
Butter 3 tbsp
Black mustard seeds 2 tsp
Cumin seed 1 tbsp
Onion 1, finely chopped or grated
Green chillies 1-4 deseeded and chopped
Fresh ginger 4cm piece, peeled and cut into matchsticks
Cloves of garlic 3, chopped
Ground turmeric 1 tsp
Ground coriander seed 2 tsp
Tomatoes 5, chopped
Water 100 ml
Coriander leaves from 4 sprigs
Chicken stock 250 ml
Butter a little

Put the yellow split peas into a pan and cover with a litre of water. Boil for 40 minutes, skimming away the foam that rises to the top and adding more water if necessary. Drain and mash a little with a fork to break up the dahl slightly. Set aside.
Melt the butter in the same pan and add the mustard seeds and cumin. Cook over a low heat then add the onion, chilli and ginger. Cook for about 3 minutes before adding the garlich, salt and spices, followed by the tomato and half a tsp of salt. Add the water and cook for about 10 minutes.
The contents of the pan should look glossy and be fragrant. Stir in the split peas, cook for another 10 minutes (add a splash more water if the dahl seems dry) then add the coriander, chicken stock and 1-2 tbsp of melted butter at the end. (I sometimes whiz half the soup in a blender and stir it in to give an even more velvety finish).