Let's add an international accent to Tonia's Kitchen Author of Indian Cooking Unfolded Raghavan Iyer dropped by to tell Tonia about a delicious bulky yellow split peas and potatoes dish. It's simple to make, Raghavan says you only boil the peas and potatoes together with turmeric. Then you put together your spice
package, cumin and coriander seeds along with dried red chilies. The next part is important, dry toast the seeds and chilies in a skillet (Raghavan says this is critical for the taste). They'll give off a smokey ambiance. Then place in a blender jar along with a whole tomato, then puree together. Serve with the potatoes, and enjoy.