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Wondering what to do with our yellow split peas that we just discovered did NOT make good dal. I came across this recipe and tweaked it to make it more Ben and Jaci friendly. (ie. removing the pork for Jaci, adding the pork for Ben, and tossing in a few more spices to make it a little more appealing to our American palates). It actually turned out very good. The only thing is the pastry dough- which you can get in the freezer section.

Recipe Summary

Difficulty: Medium
Prep Time: 1 hour 40 minutes
Cook Time: 18-20 minutes
Servings: ~6

Ingredients:

• 41 g can apricots in juice
• 12 oz cooked pork in strips (optional)
• 75 g split peas, cooked as directed
• 3-4 spring onions, chopped
• black pepper and salt, to taste
• 1 tsp cumin
• 12 sheets filo pastry
• 25 g melted butter (¼ tbsp)

Directions:
If yellow split peas are dry, soak them in water overnight. (If you cannot, then soak them for an hour, and boil longer).

Place peas with water into a pot and add water until covered. Bring to a boil, then reduce heat and let simmer until soft- about 30 minutes. Most of the water should be boiled off, but drain the excess water.

Pre-heat oven to 190° C or 375°F

Drain apricots but reserve the juice. Chop the apricots and add to a bowl with the pork, cooked split peas, cumin, onions, and about 45 ml of the apricot juice (about 3 tbsp). Add salt and pepper to taste, and mix to combine.

Cut the filo sheets into squares, and brush edges with butter , and paste on another square, at an angle. Spoon on filling, and bring corners together to seal the parcel using more butter if necessary.

Place parcel on a greased baking sheet, brush outside with a little butter and bake 18-20 minutes