4 c. water
1 c. yellow split peas
3/4 tsp. sage
1 tsp. salt
1/2 head cauliflower
1 sm. eggplant (unpeeled)
1 potato
2 carrots
2 tbsp. mustard seeds
1/2 c. onion, chopped
2 tbsp. butter

In a large saucepan, cook peas 1 1/2 hours or so until tender. Mash to smooth "soup". Steam vegetables. Add to soup. In small saucepan saute onions and mustard seeds in butter; add to stew. Serve with rice, yogurt, and a hot chutney.