Steps
1. In a saucepan bring 3 cups water to a boil. Wash split peas, add to boiling water with turmeric, chili powder, and salt.
2. Reduce heat and partly cover the pan. When peas are half-done, add zucchini and tomatoes and continue cooking until peas are soft. Remove from fire.
3. In a pan, heat oil and saute cumin seeds until golden brown. Pour peas over fried onions and cover. Sprinkle roasted cumin powder on top. Garnish with fresh coriander leaves.
4. Serve with piping hot rice or with chapati.

Source
International Rice Institute (IRRI) & International Women's Organization (SUHAY), VIRMANI, Inderjeet (ED)(1991), Home Chefs of the World - Rice and Rice-based Recipes, ISBN 971-22-0023-X, Manila, Philippines