To make the dhal, put the split peas in a bowl, cover with water and soak for 2 hours. Drain. Place in a large saucepan with the ginger, garlic, chilli and three cups water. Bring to the boil, reduce the heat, reduce the heat and simmer for 45 minutes or until soft. Score a cross in the base of each tomato, soak in boiling water for 30 seconds, then plunge into cold water and peel the skin away from the cross. Deseed and roughly chop. Heat the oil in a large saucepan. Cook the spices over medium heat for 30 seconds, or until fragrant. Add the onion and cook for 2 minutes, or until the onion is soft. Stir in the tomato, eggplant, pepper, salt, honey, carrot and cauliflower. Add the dhal and stock, mix together well and simmer, covered, for 45 minutes, or until the vegetables are tender. Stir occasionally. Add the zucchini and peas during the last 10 minutes of cooking. Stir in the coriander leaves and serve hot.