Soak the split peas overnight. Chop the onion, pimento, and chadon beni.

Pour the peas, onion, pimento, 2 cloves garlic, chadon beni and saffron powder in a pressure cooker with the water for about 15 minutes.

When done, add salt and geera; swizzle well to a pureed consistency.

Chongkay the dhal by frying the other two cloves of garlic in a kalchul and when brown add to the dhal. (Caution: this process makes a loud frying sound when the hot oil and garlic is added. To prevent burns, when the oil is added, cover the pot with the pot cover at once. ).

Serve hot.