Yellow Split Peas With Ginger
1 ½ cup washed yellow split peas
5 ½ cups water
1 tsp ground turmeric
2 tsp peeled, chopped fresh ginger
¼ tsp garam masala 1
2 tsp sea salt
3 tbsp ghee (clarified butter)
1 tsp cumin seeds
1 tsp chopped garlic
¼ tsp cayenne
Place the split peas and water in a saucepan. Bring to a boil and skim off any foam. Reduce the heat to low. Add the turmeric and ginger. Half-cover the saucepan. Simmer for 1 ½ hours.
Stir occasionally to keep the peas from sticking to the bottom of the saucepan. Simmer for 1 ½ hours. Stir occasionally of keep the peas from sticking to the bottom of the saucepan. Add the garam masala and salt. Stir and set aside.
In a small non-stick skillet, heat the ghee over medium-high heat. Add the cumin seeds and cook for a few seconds until the seeds are roasted. Add the garlic and cayenne. Stir and cook for a few seconds.
Immediately add the mixture to the split peas. Cover. Remove from heat. Let stand for 5 minutes. Serve.