From Sorgawiki

Ingredients

1      Onion; chopped  	 
3 tb 	Oil 	 
3 c    Water 	 
8  oz 	Green split peas 	 
1/4 c  Finely chopped green chiles 	 
2   	Garlic cloves; minced 	 
1   	Lemon; juiced 	 
2   	Tomatoes; peeled, seeded and chopped 	 
2  tb 	Chopped fresh cilantro 	 
1/2 ts Ground cumin 	 
Chinese chili oil 	 
Salt

Instructions

1. Saute the onion in 2 tablespoons of the oil in a 1-1/2 to 2 quart saucepan until tender but not browned. Stir in the water and split peas and bring to a boil. Boil 2 minutes, remove from heat, cover, and let stand 30 minutes.

2. Return the pan to the heat and bring to a boil. Cover, reduce heat, and simmer about 20 minutes, or until peas are tender. Cool slightly, drain peas; reserve any liquid. Puree peas in a food processor or blender, adding enough reserved liquid to reach desired consistency.

3. Place the pureed peas in a bowl and stir in the chiles, garlic, lemon juice, tomatoes, coriander, cumin, and remaining 1 tablespoon oil. Season mixture to taste with a few drops chili oil and salt. Cover and chill well.

4. Place the dip in a serving bowl, with the crisp pita bread wedges for dipping.

Makes about 3 cups.