Pick through and rinse the split peas, set aside and allow to drain. Heat the oil and once warm saute the onion until soft and translucent. Next add ginger and garlic and saute for 2 minutes. Then add all of the spices, curry leaves and chile, cook until the spices begin to pop making sure to stir and prevent burning. Add the potatoes, tomato, split peas, and water/stock. Stir well, cover and simmer until the split peas and potatoes have soften or about 30-40 minutes. Taste and adjust seasoning if needed. Mix in chopped cilantro right before serving. Serve with steamed basmati rice and steamed broccoli if desired.
*I used my homemade Garam Masala (spice mixture) but feel free to use store bought. If Garam Masala is not available substitute with Madras curry powder. If you'd like to make your own this is my recipe http://www.spiciefoodie.com/2009/07/08/garam-masala-indian-curry-spice-2/
Potato and Yellow Split Pea Curry https://mexicanmademeatless.com/potato-and-yellow-split-pea-curry/