Instructions: Make ghee, similar to clarified butter but with a nuttier flavor, by heating butter gently and slowly until it melts and starts to foam, turning an almond brown. Remove from heat and let stand for 20 minutes. With spoon, remove and discard foamy, brown crust from top and sides. Spoon remaining deep-yellow liquid butterfat into a jar or glass tub, leaving behind and discarding any white sediment at bottom of pot. Set aside.

Mix salt, water and split peas in medium pot and bring to boil. Lower heat to medium and cook until soft, stirring occasionally to ensure that peas dont stick together.

In separate pot, heat 1/2 cup ghee gently (remaining ghee can be stored in refrigerator for up to 4 months or freezer for up to 8 months). Add turmeric, cumin seeds and red chile powder. Cook until you can begin to smell spices. Add onions and tomato. Saute until these ingredients are melted together to the consistency of thick soup. Add this mixture to split peas. Serve garnished with cilantro, with such side dishes as white basmati rice and nan bread.

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