Kid-Friendly: The creamy texture of the sweet potatoes and tenderness of the lentils make this a winning dish for kids!
Wash the yellow split peas thoroughly, and chop up the onions and sweet potatoes into small pieces.
Heat a large pot over medium high heat and add the olive oil. Pour the cumin seeds and mustard seeds into the oil. Let them cook for a few seconds until they start to pop.
As soon as they begin to pop, add the finely minced cloves of garlic and ginger, onions, and cumin powder. Cook for a few minutes.
Add the sweet potatoes, water, split peas, and 2 Tbsp curry powder. Stir well.
If using a pressure cooker, seal the cooker and bring it up to high pressure. Cook at high pressure for 8 minutes; then remove from the heat and allow the pressure to come down naturally.