Entered for ZWT. By Neeru Row Kavi, found in Madhur Jaffrey's "World Vegetarian". From pre-history Indus valley civilization, when the area was known for its cultivation of wheat and split peas. It is a staple today, even in the desert areas. It is a spicy, thick split pea soup with wide noodles that is more main dish than soup. Serve for lunch or supper with a simple green salad. The split peas should be toovar dal to be most authentic. The noodles are traditionally homemade, cut from large rounds of rolled-out whole wheat dough, the same as used for chapatis (Indian Griddle Flatbreads, Recipe#483402 #483402). These rounds are then cut into noodles, left to dry off briefly, and then dropped into the soup. Less authentic, fettuccine or egg noodles may be substituted. The tomatoes in this recipe would have been added to the recipe after the 16th century. Jaffrey peels the tomatoes with a sharp paring knife as if they were apples. The sauce can be made ahead of time.