Even though these are quick-cooking legumes and you really don’t need a pressure cooker, I like to use it in order to cook them to a creamy-smooth consistency, with some of the split peas still firm-looking. There’s a pleasant textural difference between the sweet, lightly browned onion slices and the pieces of burning chile. I serve this curry with wedges of lime for a fresh tang, especially if the tomatoes are not at their juiciest best.