Golden Split Pea Dal

In a medium saucepan, combine the split peas and the water and bring to a boil over medium high heat. Reduce the heat to maintain a slow simmer, skim off the foam that rises to the top, and add the shallot, garlic, ginger, cumin, coriander, cayene, tumeric, and bay leaf. Cover and simmer gently, stirring occasionally, until the peas are very tender and falling apart, 1 hour or longer (depending on the age and dryness of the peas). Remove and discard the ginger and bay leaf. crush the garlic against the side of the pan withthe back of a wooden spoon and stir it back into the dal. Season with salt and remove from the heat. In a small skillet or saucepan, heat the ghee or oil over medium heat until its shimmering. Add the mustard seeds and chilies. As soon as the mustard seeds begin to pop and the chilies puff and blister, pour the contents of the pan into the dal and stir well. Let stand, covered, for a few minutes. Stir the dal and taste again for salt.