Submerge the potatoes in a cold water bath for 10-15 minutes to draw out the starch. This encourages maximum crispness when frying.

Heat 1 tbsp of olive oil over medium heat in a pot that has a lid. Add onions and sprinkle with salt to draw out the water. Then stir in the turmeric. Cook until onions are golden brown. 

Meanwhile, bring 1 1/2 cups of water to boil in a saucepan with a lid. Add yellow split peas and reduce heat to simmer. Cover and cook for 14 minutes. Remove from heat. Drain and set aside.

Puncture each dried lime once on each end with a knife or fork. This draws out the flavor and tartness of the limes. Be careful because the rinds are tough. 

Add garlic to the onions. Cook until garlic is fragrant—about 1-2 minutes. Stir in tomato paste, cinnamon, dried limes, split peas, and 2 1/2 cups of water. Bring to boil, cover, and reduce to simmer. Cook for at least 20 minutes.

Meanwhile, heat a pan on medium-high heat. Then enough olive oil for a shallow fry (about 1 inch in depth). Pat the potatoes dry to prevent splattering. Then fry them in batches and cook until golden brown. Do not overcrowd the pan. Place the finished French fries on a baking rack placed over a paper towel-lined baking tray and season the fries with salt and pepper. (This method keeps the fries as crispy as possible). Alternatively, place them over a paper towel-lined plate.