Yellow Split-Pea Dip From Tiffin's, Port of Spain, Trinidad, in Madhur Jaffrey's World Vegetarian cookbook, where the recipe is for a soup. Here is Judy's delicious adaptation of the recipe as a dip. 1-1/2 cups yellow split peas, picked over, washed in several changes of water, and drained Scant 1/2 teaspoon ground turmeric 1/2 cup very finely chopped onion 1 tablespoon very finely chopped chives 2 to 3 teaspoons very finely chopped fresh hot red or green chiles, finely chopped 1 Tablespoon very finely chopped parsley 1 teaspoon finely chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves 1-1/4 teaspoon salt 3 Tablespoons peanut or canola oil 1/2 teaspoon whole cumin seeds 1 garlic clove, peeled and crushed to a pulp [I chopped it finely.] pita bread for dipping Combine the drained split peas and 4-1/2 cups of water in a heavy pot and bring to a boil, making sure that the contents do not boil over. Add the turmeric, stir, turn the heat down to low, and cover partially, leaving the lid just very slightly ajar. Cook gently for 35 minutes. Add the onion, chives, parsley, thyme, and salt. Stir, cover partially again, and continue to cook gently for another 20 minutes, or until the split peas are tender, stirring now and then. Turn off the heat. [I used a hand blender to make the mix smoother.] Put the oil in a small frying pan and set over medium-high heat. When very hot, put in the cumin seeds. Let them sizzle for 10 seconds and then put in the garlic. Stir for a few seconds until it turns golden, then pour the contents of the pan over the split peas. Stir to mix. Cut pita bread into triangles for dipping. Made by Judy S. for the June 2007 potluck.

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