Put the split peas in a heavy pot with 2 quarts of water. Bring to a boil; strain away the froth that bubbles to the top; then add the ginger slices and turmeric. Simmer gently for 1–2 hours, stirring often—especially toward the end of the cooking time. As the peas soften and form a puree, remove the ginger pieces and stir in the salt. Beat the mixture lightly to smooth it. In a small frying pan, heat the butter and cook the bay leaves over very low heat for 3–4 minutes. Remove and discard them. Now sauté the garlic until soft and golden; don’t let it brown. Finally, stir in the cumin seeds and cayenne. Cook a minute more; then stir this mixture into the split pea mixture. Turn into a serving dish and top with the cilantro. Serves 6.
2 cups red split peas (masoor dal), washed and drained 1 2-inch piece fresh ginger, peeled and thinly sliced 2 teaspoons turmeric 2 teaspoons salt 4 tablespoons butter 1 bay leaf, broken into 3–4 pieces 2 teaspoons minced or finely chopped garlic 2 teaspoons whole cumin seeds, lightly pounded ¼ teaspoon cayenne 4 tablespoons chopped fresh cilantro