2cupsbasmati rice,cooked as per package instructions
1/4cupparsley, finely chopped
In a heavy bottomed pan with a lid, add the olive oil and onions. Saute the onions over medium heat until translucent - about 5 minutes.
Add the garlic and ginger. Stir into the onions. Saute for 2-3 minutes.
Add the turmeric, cumin, cloves, cinnamon, salt, black pepper, and dried red chili flakes. Stir into the onion mixture.
Next, add the vegetable broth and tomato paste. Stir the mixture until the tomato paste is well incorporated.
Lastly, stir in the yellow split peas. Reduce the heat to simmer and place the lid on the pan. Simmer for one hour.
Remove the lid and stir the dal. Place the lid back on the pan and continue to simmer, stirring every 15 minutes.
Depending on the brand of yellow split peas you're using, this dish may take less than two hours of cooking time. Once the peas have broken down and become just slightly mushy, the dal is ready. If the peas are not tender and soft when you taste, continue to simmer. If the dal becomes a little dry, add 1/4 cup more of vegetable stock, stir and continue to simmer.
Once the dal is ready, remove from heat, and serve immediately with the cooked basmati rice.
To garnish top with chopped cilantro or parsley. (I used parsley, because I don't care for the taste of cilantro.) Serve with sour cream or plain yogurt.