2 cups Yellow Split Peas
6 cups water
½ tsp. Turmeric
2¼ tsp. Kosher Salt
3 Tbs. Organic Canola Oil
11/2 tsp. Cumin Seed
2 Yellow Onions, peeled, trimmed and finely chopped
¼ – ½ Cayenne Pepper, optional
4 Tbs. chopped Coriander (cilantro) Leaves, garnish

Pick over the peas for any debris, then rinse under cold running water, until the water runs clear. Place the drained peas on a large bowl and cover with cold water to 1” above the peas, soak for 1 hour. Drain the peas and place them in a large pot with the turmeric and water, bring to a boil, stirring occasionally to ensure that the peas don’t stick to the pan or lump together. Reduce to a simmer and cook until soft, stirring occasionally to ensure that the peas don’t stick to the pan. Once the peas are soft, whisk them with a wire whisk until the peas become a puree. Measure the puree, there should be 10 cups of the puree, if there is less than 10 cups, add water to increase the volume to 10 cups. In a frying pan heat the oil over medium high heat, add the cumin seed and stir until dark brown, about 10 seconds. Add the onions and fry, stirring continuously, until they turn dark brown, about 20 minutes. Add the cayenne pepper and pour into the split peas. Adjust the salt and serve with Brown Basmati rice (pg. 3), garnish with chopped coriander.