Ingredients

• 1 teaspoon each whole cumin, fennel, and black mustard seeds
• 1 tablespoon finely minced fresh ginger
• 1 teaspoon finely minced garlic
• 2 cups coarsely chopped onions
• 3 large carrots, halved lengthwise and cut into 1/2-inch slices
• 6 cups boiling water
• 2 cups dried green or yellow split peas, picked over and rinsed
• 1-2 tablespoons mild curry powder (to taste)
• Salt to taste (optional)
• 1 pound fresh or frozen cauliflower, chopped