Spicy vegetable stew with dhal

Dhal
3/4 cup (165g) yellow split peas
5 cm piece fresh ginger, grated
2-3 cloves garlic, crushed
1 or 2 red chilli, seeded and chopped (depending on your taste for heat)

3 tomatoes
2 tablespoons oil
1 teaspoon yellow mustard seeds (I used black, just waited for them to pop before adding other spices
1 teaspoon cumin seeds
1 teaspoon ground cumin
1/2 teaspoon garam masala
1 onion, chopped.
Vegetables of your choice - eggplants, zucchini, carrots, cauliflower, pumpkin, potatoes, peas etc.
1 1/2 cups (375 ml( vegetable stock
1/2 cup fresh coriander leaves (optional)

To make the dhal, place the split peas in a bowl, cover with water and soak for 2 hours. Drain and wash. Place in a large saucepan with the ginger, garlic, chilli and 3 cups of water. Bring to the boil, then reduce the heat and simmer for 45 minutes, or until soft. Allow to cool slightly..this is important..then place in the bowl of a food processor or blender and process to a puree...be VERY CAREFUL to have the lid on tight. I ended up with a yellow volcano and split peas all over the kitchen!

Score a cross int eh base of the tomatoes, soak in boiling water for 2 minutes, then plunge into cold water and peel the skin away from the cross. Remove the seeds and roughly chop. Heat the oil in a large saucepan. Cook teh spices over a medium heat for 30 seconds, or until fragrant. Add the onion and cook for a further 2 minutes or until the onion is soft. Stir in the vegetables. Add the dhal puree and stock, mix together well and simmer, covered until the vegetables are cooked. Stir in the coriander leaves if you want, and serve with Indian bread and rice.