1 1/2 c Yellow split peas
1/3 ts Turmeric
2 ts Salt
1/2 c Ghee
1 ts Cumin seeds
1 1/2 c Finely chopped onions
1/4 ts Red pepper
2 tb Chopped coriander leaves
Wash peas well. Place in a bowl, cover with hot water & let sit for an hour. Drain. Place in a large pot, add 4 1/2 cups water & throw in the turmeric. Bring to a boil, stirring occasionally. Reduce heat to medium low, partially cover & simmer for 45 minutes. Remove from heat, beat with a wire whisk till the mixture is finely pureed. Stir in salt & set aside. When ready to serve, simmer puree over low heat till piping hot. Heat ghee in a skillet over medium high heat. When very hot, add cumin seeds & fry for 10 seconds. Lower heat, add onions & fry for 20 minutes, stirring constantly to prevent burning. Stir in red pepper & immediately pour in to the puree. Garnish with coriander. Serve with a potato dish, rice & bread. Julie Sahni, “Classic Indian Cooking”