1) Drain and rinse the split peas well and put into a pan with the water. Bring to the boil then turn down to a simmer and cook for 30 minutes or until soft. Season well. 2) 15 minutes before the end of the cooking time, heat the oil in a frying pan and cook the spices and curry leaves over a medium heat until the mustard seeds start to pop. 3) Add the garlic and cook for a further 3 minutes. 4) Add to the dhal and stir. Simmer for 10 minutes more. Check seasoning. 5) Serve with sliced red chillies sprinkled on top.