In a large saucepan bring the split peas and water to a boil. Cover and simmer for 30 minutes. Remove from heat.
Heat the ghee in a large saucepan over medium-high heat. Add the cumin seeds, bay leaves and green chilies and let them sizzle for a few seconds. Add the potatoes, peas, cauliflower and fry for 1-2 minutes.
Add the boiled split peas with the water, turmeric and salt. Mix thoroughly, lower heat and cook until the vegetables are tender. If the dal gets too thick, add a little more water.