Tomorrow, May 26, is The Feast of Saint Siddhârtha. According to the Invisible Basilica, Siddhârtha was an “Indian prince and mystic. Also known as Sâkyamuni and Gautama, the Buddha. The founder of the religion of Buddhism. Crowley considered him to be a Magus of A:. A:., whose Word was ANATTA, literally ‘No Soul,’ or ‘No Ego,’ with ‘Soul’ or ‘Ego’ referring to a changeless substance. See Chapter 70 of Liber Aleph, Part III of The Heart of the Master, and Chapter 7 of The Book of Lies.”
2 ½ cups dried yellow split peas
2 ½ cups water
1 ½ teaspoons salt
½ tsp grated fresh ginger root
1 tsp diced jalapeno chile pepper
½ cup diced tomatoes
3 tsp lemon juice
½ tsp ground turmeric
2 tsp vegetable oil
1 tsp cumin seed
½ dried red chile pepper
1 pinch Asafoetida
2 cloves garlic, finely chopped
- Rinse split peas; add to saucepan with 2 1/2 cups water. Allow split peas to soak for 30 minutes.
- Heat split peas and water, with salt, until boiling. Reduce heat to medium-low and cook until tender and thickened, 15 to 20 minutes. Add more water, if necessary, to prevent drying out. Stir in ginger, jalapeno pepper, tomato, lemon juice, and turmeric.
- Heat oil in a small saucepan and add cumin seed and red chile pepper. When pepper is heated, add Asafoetida powder and garlic. Stir mixture into split peas and add cilantro; mix well.
Enjoy another recipe from years past: Chole Palak