Warm the yogurt and coriander gently in a dry frying pan for a minute or so. As soon as the aroma wafts up from the pan, take off the heat and set aside. Heat the oil in a large heavy-based pan and gently fry the onion, ginger and chilli until softened. Add the yogurt and coriander with the turmeric and garam masala, and fry for a further couple of minutes. Add the split peas and pour in enough boiling water to cover the peas by about 3cm (1½in). Bring to a simmer and cook, uncovered, for 35-45 minutes, stirring from time to time. You may need to add a little more water towards the end of this time if the contents of the pan are look a little dry. Stir the broccoli into the curry and continue to cook for around 5-8 minutes, or until it is tender but with a little bite. Serve the curry sprinkled with the fresh coriander.
