Yellow Split Pea Dal

1/2 cup yellow split peas
6 cups water
1/2 cup cabbage, chopped
1/4 cup carrots, chopped
1 Tablesp. ghee or butter
1/2 teasp. hing
1/2 teasp. cumin seeds
1 teasp. salt
1/2 teasp. black pepper
1/2 teasp. tumeric

Method:
1. Gently boil split peas in water until mushy.
2. Add cabbage and carrots.
3. Boil until vegetables are soft and peas are creamy.
4. Whisk vigorously to blend peas.
5. In a separate pot. Melt ghee.
6. Roast hing and cumin seeds. Add to soup.
7. Stir in salt, black pepper and tumeric.
* Yields 2 cups.