Lime Curry

Serves 4 

1	 pound yellow split peas 
2	 tablespoons vegetable oil 
1	 medium yellow onion, chopped 
1	 tablespoon red Thai curry paste 
One	 15-ounce can coconut milk 
1/2	 stalk of lemongrass, finely chopped 
	 Juice and finely grated zest of one lime, divided 
1	 garlic clove, minced 
	 Salt 

1 In a medium saucepan, cover the peas with hot water. Rinse several times, until the water is very clear. 
2 In a large saucepan, heat the vegetable oil. Add the onion and simmer for about two minutes. Add the split peas, curry paste, coconut milk, and two cups of water, and bring to boil. Reduce the heat to medium-low and add lemongrass, lime zest and garlic, and season with salt. Cover partially and simmer, stirring occasionally and adding water as needed. Simmer for about 75 minutes, until the peas begin to fall apart. (Note that after about 40 minutes, the peas will be barely tender -- continue to simmer way past that point, until the peas begin to fall apart and turn into a chunky purée.) 
3 Remove the curry from the stove and add the lime juice. 
4 Let the curry rest for about an hour. You may be tempted to serve it immediately, but the peas will continue to absorb the flavors, and your patience will be rewarded. As it cools, the curry will continue to thicken, and you might have to thin it with water. Reheat gently before serving. Serve the curry either as chunky purée with warm pita or naan, or “soupier,” with steamed basmati rice.

https://food52.com/recipes/19257-lime-curry