I ate this dish with rice noodles and the aforementioned kale. I'm guessing this combination transgresses like four culinary traditions, but it was a satisfying mixture of textures and tastes.
3-4 cloves garlic, minced
1-in piece ginger, peeled and chopped
1 bay leaf
1/2 c yellow split peas, rinsed
1-2 carrots, large dice
seasoned rice vinegar
toasted sesame oil
In a medium saucepan, heat canola over medium-high heat. Saute garlic, ginger, cinnamon, cayenne, and bay leaf for about 5 minutes, stirring constantly. Add split peas and carrots, cook for a moment, then deglaze with a splash of tamari. Add enough water to cook the split peas (1 1/2 c? you can always add more as needed), and a bit of turmeric. Stir, then reduce heat to low and simmer until split peas are very soft (30 min?). Add water and tamari as desired--this can be a soup or a drier dish. Just before serving, finish with a splash of seasoned rice vinegar, a tiny drizzle of toasted sesame oil, and perhaps some fresh cilantro. Serves about 3.