2 cups dried split peas
6 cups water or vegetable stock
8 medium garlic cloves
2-3 green chili peppers
3/4 cup chopped fresh cilantro
3/4 cup chopped fresh basil
1 large yellow onion
2 limes
1 1/2 tbsp mustard seeds

1. Soak peas in water for an hour or more.
2. In a large pot, bring peas to a gentle boil.
3. Place garlic, chili peppers, cilantro, and half of the basil in a food processor and blend well. Add water and continue to blend until the mixture is smooth. (If you do not have access to a food processor, chop the ingredients with a knife as much as possible)
4. After the peas have been cooking for 10 minutes, add the processed mixture. Continue cooking until the peas are entirely soft.
5. While the soup is cooking, dice the onion into 1 inch by 1/2 inch pieces and fry in a couple tablespoons of canola or vegetable oil with the mustard seeds. Stir frequently, and when the mustard seeds begin to pop, cover the frying pan with a lid. When the mustard seeds have finished popping, remove the pan from the heat.
6. Pour the soup into a food processor and process until very smooth. (You will need to process the soup in several batches). When all of the soup is processed, top with the onions and mustard seeds, the remaining basil, and the juice from the limes, and serve.