1/2 c  Yellow split peas

  2 1/2 c  Water

      1 ea Onion, chopped

      3 ea Garlic cloves, chopped

      1 sl Ginger, chopped, 1/2-inch

      1 ea Red chili

      2 tb Ghee

    1/2 ts Cumin

    1/2 ts Coriander

    1/2 ts Turmeric

    1/2 sm Cauliflower, separated into

           -- florets
      2 md Carrots, diced

    1/2 md Eggplant, diced

    1/2 sm Cabbage, sliced

           Lemon juice
    1/2 ts Cayenne

  In a large pot, comine the split peas with the water & cook for 30 to 50
  minutes, till soft.
  Heat ghee till hot.  Saute, onion, garlic, ginger & chili.  (Add more chili
  if you want a hotter curry).  Add the rest of the spices & saute for 2
  minutes.  Add vegetables & cook for another 5 minutes.  Add 1/2 c stock
  from the split peas.  Cover & cook for 15 minutes, or until the vegetables
  are tender.
  Add cooked split peas to the vegetables.  Squeeze with lemon juice.  Check
  to see if you need salt.  Simmer for another couple of minutes & serve.
  Marlena Spieler, "Hot & Spicy"