Dhal (Split Pea Curry)

8 oz       chana dhal (or yellow split peas).  Remove stones.  Rinse and drain.
5 c        water
1/2 t      ground turmeric
1 T        finely grated ginger
2 t        salt, or to taste
2-3 T      ghee
1/2 t      cumin seeds
2 cloves   garlic, peeled and chopped
1/2 t      cayenne pepper
3 T        chopped fresh cilantro, for garnish

1. Combine the dhal (or split peas) and water in a heavy-bottomed saucepan over
   medium-high heat.  Bring to a full boil, then skim off all of the foam that
   rises to the top.
2. Lower the heat and add the turmeric and ginger; cover, leaving the lid very
   slightly ajar.  Simmer gently until the dhal is tender and beginning to
   break down, about an hour.  (If necessary to avoid drying out, add water
   during cooking.)  Stir every 5 minutes or so during the last 20 minutes to
   prevent sticking.  Stir in the salt; taste, then adjust seasoning as needed.
3. heat the ghee in a small saute pan over medium heat; add the cumin seeds,
   then the garlic to the hot ghee.  Saute until the garlic pieces are lightly 
   browned, then add the cayenne pepper.  Immediately remove the pan from the
   heat and pour its entire contents - ghee and spices - into the pan with the
   dhal.  Stir to mix, then top with fresh cilantro.  Dhal should be the 
   consistency of a saucy, moderately thick pruee.

You can make this up to two days in advance.  You may need additional water
when reheating.  Flavor actually improves the next day.

Toni says 1/2 t of cayenne is too much.