Bring to a boil in heavy saucepan; simmer uncovered for 3O min, or until almost all water is absorbed:

1 c yellow split peas
4 c water
Add 1 c water to beans, and simmer 20 min longer until peas are cooked and soup is thick.

In a separte pan, mix the following ingredients. Cook on medium heat until cumin seeds start jumping about 5 min.

6 T melted oleo
1/2 t cumin seeds
1/8 t each dry mustard, chili powder and cinnamon
1/2 bay leaf crumbled

Pour mix into peas and rinse out pan with 3 T water. Add 1 t salt. Stir thoroughly and keep warm 20 min. Serves 8. If made in advance, reheat over pan of water.

Source. Mary Glass