Instructions: Combine peas, water, turmeric, salt and pepper in a pot over medium heat and cook for about 30 minutes, or until peas have disintegrated and sauce has thickened to desired consistency. Stir every 10 minutes or so and watch to make sure peas dont boil over. Remove from heat when done.

Heat ghee in a small frying pan and add onions, garlic, and cumin. Saute until onions and garlic are just turning brown. Pour tarka into the dal. Mix well, cover and leave for 10 minutes. Serve with steamed rice or roti.

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