Nepalese Yellow Split-Pea Curry with Rice (In Nepali)   
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(For all ingredients, please use organic versions if available)
Yellow split peas,
soaked overnight
Turmeric powder
Coriander leaves
Lemon juice
Serve with rice

  1. Drain all the water from the soaked peas.
  2. After that, add turmeric powder, a little bit of salt, small piece of ginger, coriander seed, and also add chili powder (optional).
  3. Put them all in the blender, add some water and grind them to become a nice paste.
  4. If the paste is not thick enough, add some more peas.
  5. If it is too thick, then add a little bit of water. Pour the mixture into a bowl.
  6. Heat the pan, add oil as needed.
  7. When the oil is hot enough, add in the mixture by using a spoon. Put it into the oil for the amount of half a tablespoon and let it fries until it turns golden brown on both sides and looks like a small ball.
  8. Take the ball out of the oil, drain the oil and let it sit.
  9. Put some water into a bowl, add in some of the remaining mixture. Stir it.
  10. The thickness of the water mixture is depends on your option.
  11. Boil the water mixture in a pot.
  12. Add very little amount of salt.
  13. Keep stirring, and when it boils add in the fried balls.
  14. Add lemon juice according to taste and some coriander leaves into the sup.
  15. Pour the curry sup into a bowl.
  16. Ready to be served with rice.

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