1/4 cup finely chopped seeded jalapeño pepper (about 2)
1 tablespoon grated fresh ginger
2 teaspoons ground turmeric
2 teaspoons ground coriander
3/4 teaspoon salt
1 pound yellow split peas
2 teaspoons brown mustard seeds
2 teaspoons cumin seeds
How to Make It
Heat 1 1/2 teaspoons Ghee in a large saucepan over medium heat. Add onion, carrot, and garlic; cook 5 minutes. Stir in broth and next 7 ingredients (through peas); bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally.
Place mustard and cumin seeds in a large nonstick skillet over medium heat; cook for 1 minute or until toasted. Add remaining 3 tablespoons Ghee; cook 1 minute or until seeds begin to pop. Stir into soup; serve immediately.