Directions:

1. Place split peas in a saucepan with 5 cups of water.
2. Cover and bring to boil.
3. Lower heat and simmer very slowly, partially covered until soft (2-2/12 hours) Melt butter in large skillet.
4. Add crushed garlic, cumin, mustard seeds, turmeric, and cinnamon.
5. Cook, stirring, over medium heat for 3 minutes.
6. Add cooked peas and stir until everything is well mixed.
7. Keep stirring and cooking as you gradually add an additional 1/2 cup water.
8. You want a creamy consistency but not soup.
9. Add salt, black and red peppers.
10. Cook and stir another 5 minutes over low heat.
11. Serve hot.