Place rinsed, soaked peas into a pan with the filtered water.
Stir in the turmeric, curry powder and cayenne.
Over medium heat, bring to boil and then reduce heat and cover partially. Simmer for 20-30 minutes or until all the water has evaporated. Peas should be tender and beginning to disintegrate. If too thick, slowly add more water for desired consistency.
In a small fry pan, heat 1 tablespoon ghee.
Add the fennel, coriander and cumin seeds along with the shallot and sauté until the seeds release their aroma and the shallots are lightly brown. Set aside.
Stir the cooked seeds, shallots, salt, pepper and remaining ghee into the split peas.