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A recipe from Michael Manners, Manners & Borg


  • 225 gms yellow split peas, soaked
  • 5 cups water or chicken stock
  • 2.5 gms butter
  • 1kg pumpkin finely chopped
  • 1 onion, finely chopped
  • 3 tomatoes, peeled and chopped
  • 1 tablespoon coriander leaves, fresh
  • 1/2 teaspoon ground cumin
  • chilli powder to taste (optional)


Soak split peas overnight in enough water to cover. Drain and place peas in a large saucepan. Cover with water and boil for about 30 minutes until cooked. Set aside. In a saucepan melt butter and saute onions until soft. Add pumpkin, tomatoes, coriander, cumin, stock and chilli power and bring to the boil. Add split peas (without liquid), to vegetable mixture and simmer until vegetables are tender. Serve with a spoonful of natural yoghurt and fresh coriander to garnish.

Serves 4