I was seduced by the bright color and myriad uses of the Lemongrass-Turmeric Curry Paste that Heidi Swanson posted recently. Once I finally got my hands on some lemongrass, I threw the paste together and have enjoyed using it in stir fries, coconut milk-based curries, etc. But my favorite use so far has been this stupidly easy ad hoc dal I made using yellow split peas. If you already have the paste on hand (which you should!), the active prep time on this is nearly nil.
Lemongrass Coconut Curry Dal
1/4 c lemongrass-turmeric curry paste from 101 cookbooks (prepare using virgin coconut oil)
1 c yellow split peas, rinsed
1. Heat oil in large saucepan. Sautee curry paste over medium heat until very fragrant.
2. Add split peas and a few cups of water. Bring to a boil, then decrease heat and simmer, adding water as needed and stirring occasionally, until split peas are very soft (40 min?). Add salt to taste. Serves 3-4.