1 ea Onion, chopped 2 tb Oil 1/2 ts Ginger, grated 1/2 ts Garlic, minced 2 ts Salt 6 ea Whole peppercorns, crushed 1 ts Turmeric 2 ts Coriander 2 ts Cumin 2 ea Chili peppers, crushed 1/2 ts Chili powder 4 ea Whole cloves 1 ea Stick cinnamon 2 ea Cardamom pods 1 c Green split peas, dried 2 ea Tomatoes, diced 5 c Stock 1 ts Garam masala 2 ea Shallots, chopped, optional In a large soup pot, fry the onions in the oil until light brown. Stir in the spices & toss in the peas & tomatoes. Stir again & cook for 5 minutes over moderate heat. Add stock, bring to a boil, cover & simmer until the peas are tender (at least an hour). Before serving, stir in the garam masala & fish out the cinnamon stick & cloves. Garnish with shallots.