Combine water, all the split peas and lentils (yellow, orange, green) along with turmeric, eggplant, salt and chili peppers.

Bring to a boil.

In a separate pot melt butter, add onions, cumin, mustard seed and garlic. Cook until the onions become caramelized.

Add to the lentils.

Keep on cooking until it comes to a thick base, consistently beating to crush up lentils to form a nice thick soup.

Cooking time is approximately one hour.

Serve over rice.