Soak split peas overnight in 4 cups of water.

Chop one onion and slice the other. Seed and slice the Anaheim and jalapeno chiles. Slice the garlic. Peel and chop the tomato.

Drain and rinse the split peas.

Puree the split peas with chopped onion, Anaheim chile, ginger, salt, and 1/4 cup water in a food processor.

Heat 2 tablespoons of vegetable oil in a large saucepan.

Add mustard seeds and cumin seeds and cook for 1 minute.

Add turmeric and garam masala and cook for 1 more minute.

Add sliced onion and ginger and cook until the onion is softened.

Stir in sliced garlic and jalapeno and cook until fragrant.

Add spinach to the pan in large handfuls, stirring until wilted.

Cook until the exuded liquid has evaporated.

Stir in butter until melted, then add chopped tomatoes.

Lower the heat and simmer until the mixture is thickened.

Season with salt and pepper and keep warm.

Heat 3/4 cup vegetable oil in a large skillet.

Drop 2 tablespoons of the split pea mixture into the skillet for each cake, pressing down lightly to make 3-inch rounds.

Fry the cakes until browned on the bottom.

Turn the cakes and brown the other side.

Transfer to paper towels to drain and keep warm.

Arrange the green pea cakes on plates and spoon the gingered spinach alongside.

Garnish with fresh cilantro leaves and serve with lemon wedges.