Sort through the split peas to remove any debris and then rinse the peas thoroughly under cold water. Add the split peas and 4 cups of water to a saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until peas are tender, 50 to 60 minutes. Drain the peas of excess water and set aside.
While your peas cook prepare your rice: Rinse the rice thoroughly under cold water several times until the water coming off the rice is clear and no longer cloudy. Add the rice and 1 1/2 cups water to a medium saucepan and bring to a boil. When it begins to boil cover the pan, reduce the heat to low and simmer for 15 minutes (DO NOT REMOVE THE LID DURING THIS TIME). Take the pan off the heat and let the rice rest with the lid on for 10 more minutes (DO NOT REMOVE THE LID DURING THIS TIME EITHER).
Heat the ghee in a large skillet over medium-high heat. Add the cumin seeds and toast, stirring constantly, until fragrant, about 10 seconds.
Add the onion, garlic, ginger, and jalapeno to the pan and cook, stirring often, until onion is softened, about 5 minutes.
Add the turmeric, coriander, cinnamon, 1/2 tsp salt, the tomatoes, and 1 cup of water to the pan. Stir the split peas in with the tomato mixture and bring to a boil.
Reduce heat to medium-low and simmer, stirring occasionally, until most of the liquid is gone, about 10 to 15 more minutes. Season with salt and pepper to taste.
When the rice is done remove the lid and fluff with a fork. Serve the split peas over the rice.
Greatly enjoyed by the adults & toddlers!! I didn't have any coriander or tumeric on hand, just used a bay leaf for a little more flavour and it was still quite delicious! And this forced me to make some ghee!! Thank you!!
Super tasty! I didn't have an jalapeño so I used a hatch chili. Didn't have fresh ginger so used dried ginger. Other than that, I followed the recipe completely. Really good!!!
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