1 onion, finely chopped
2 garlic cloves, finely chopped
1 tbsp finely chopped ginger
2 tbsp Malaysian curry powder (see note)
60 ml (ΒΌ cup)vegetable oil
1 cinnamon quill
1 sprig fresh curry leaves
2 long green chillies, finely chopped
200 gm (1 cup) yellow split peas
500 ml (2 cups) coconut milk
1 tsp sugar, or to taste
Notes
See separate recipe for Malaysian Curry Powder, or, Malaysian curry powder is available from Asian stores. If its unavailable, substitute a mild Indian curry powder.
Source
Australian Gourmet Traveler
July 2013
Process onion, garlic, ginger and curry powder in a small food processor to a coarse paste.
Heat oil in a saucepan over medium-high heat.
Add cinnamon, curry leaves and chilli and fry, stirring, until fragrant (5 minutes).
Add curry paste and stir occasionally until fragrant and slightly darker (5 minutes).
Add peas, coconut milk and 250ml water, bring to the simmer, then reduce heat to low and simmer until peas are tender (45-50 minutes), adding extra water if getting too thick.
Season to taste with sugar, salt and pepper and chilli powder if desired.