Dhal Soup - cooking recipe

Ingredients

2 cups dried split yellow peas
12 cups water
4 tablespoons ghee
1 -2 chili pepper, minced
1 teaspoon cumin seed
1 1/2 medium onions, diced
8 garlic cloves, thinly sliced
1 1/2 teaspoons turmeric
salt
cilantro, chopped for garnish

Preparation

Rinse split peas and place in a pot with the water.
Bring to a boil and simmer for 30 minutes, skim occasionally.
Heat the ghee in a frying pan, brown the chili and cumin seeds, then ad onion and garlic.
Saute until onions are golden brown on the edges then add turmeric.
Add spicy butter mixture to split peas, simmer for about 1 hour.
Season with salt to taste.
If the soup appears to be too thick, add more water for a medium-thick consistency.
Fold in the cilantro leaves before serving.
Serve hot.