1 1/2 c  Yellow split peas

    1/3 ts Turmeric

      2 ts Salt

    1/2 c  Ghee

      1 ts Cumin seeds

  1 1/2 c  Finely chopped onions

    1/4 ts Red pepper

      2 tb Chopped coriander leaves

  Wash peas well.  Place in a bowl, cover with hot water & let sit for an
  hour.  Drain.  Place in a large pot, add 4 1/2 cups water & throw in the
  turmeric.  Bring to a boil, stirring occasionally.  Reduce heat to medium
  low, partially cover & simmer for 45 minutes.  Remove from heat, beat with
  a wire whisk till the mixture is finely pureed.  Stir in salt & set aside.
  When ready to serve, simmer puree over low heat till piping hot.  Heat ghee
  in a skillet over medium high heat.  When very hot, add cumin seeds & fry
  for 10 seconds.  Lower heat, add onions & fry for 20 minutes, stirring
  constantly to prevent burning.  Stir in red pepper & immediately pour in to
  the puree.  Garnish with coriander.
  Serve with a potato dish, rice & bread.
  Julie Sahni, "Classic Indian Cooking"