1 cup dried C&F Foods Yellow Split Peas
1 pound potatoes
1/4 teaspoon ground turmeric
2 to 4 dried red chiles (like chile de árbol), stems discarded
1 tablespoon coriander seeds
1 1/2 teaspoons cumin seeds
1 medium tomato, cored and diced
3 tablespoons fresh cilantro leaves, finely chopped
1 1/2 teaspoons coarse kosher or sea salt
Sort and rinse split peas.
Peel the potatoes, cut them into 1/2-inch cubes, and place in a large bowl. Cover the potatoes with cold water to prevent them from oxidizing and turning black.
Add 4 cups water and peas to a pan and bring to a boil over medium-high heat. Skim off the foam while cooking.
Drain the potatoes and add them to the peas with the turmeric, stirring once or twice. Reduce the heat to medium-low and cover the pan. Cook, stirring occasionally, until the peas are tender (but firm) and the potatoes are cooked, 20 to 25 minutes.
Heat a small skillet over medium-high heat. Add the chiles, coriander, and cumin. Toast the spices, shaking the skillet every few seconds, until the chiles blacken and smell smoky hot and the seeds turn reddish brown, 1 to 2 minutes. Immediately transfer the spice blend to a blender and add the tomato. Purée, scraping the insides of the blender as needed, to make a smooth, reddish-brown paste.
Once the peas are cooked, add the tomato and spice paste to the pan. Stir in the cilantro and salt.
Increase the heat to medium-high and boil vigorously, uncovered, stirring occasionally, until the sauce thickens slightly, 12 to 15 minutes. If you would like the sauce to be thicker, mash some of the peas and potatoes with the back of your spoon. Serves 6.