Spicy Yellow Split Pea Quinoa Dal

In a 4-quart soup pot, heat the ghee. Add the onion and saute over medium heat until softened and golden. Add the mustard seeds and sauté until fragrant, about a minute. Add the ginger, jalapeno, cumin, turmeric, and coriander and stir for another minute. Add the split peas, quinoa, and 6 cups of the water and bring to a boil.

When the peas come to a boil, add the carrots to the pot. When it boils again, reduce the heat to a simmer and cover, stirring every 10 minutes and adding more water as needed, until the peas are falling apart, just under an hour.

Season the dal with the raw sugar, lemon juice, cayenne to taste (if using), and salt. Purée if you want a smooth texture. Serve with hot flatbreads.