Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      teaspoon      raw white rice
   1      tablespoon    yellow split peas
     1/4  cup           water
   2                    fresh hot green chiles -- (2 to 3)
                        --            stemmed and seeded
   1                    one-inch piece fresh ginger -- peeled
   1      tablespoon    mild vegetable oil
     1/4  teaspoon      mustard seeds
     1/2  teaspoon      cumin seeds
     1/8  teaspoon      turmeric
  10                    fresh curry or bay leaves -- or:
   1      tablespoon    crushed dried curry or bay leaves
   2      cups          coconut milk
     1/2  teaspoon      salt
   1      tablespoon    lemon juice

Preparation:

Combine rice and split peas in a bowl and rinse in several changes of water. Add 1/4 cup water and soak for 1 hour. (Do not drain the water.) Add chiles and ginger and blend until finely pureed, Set aside. Heat oil in a heavy 2-quart saucepan over medium-high heat. Add mustard, cumin, turmeric and curry leaves. When seeds pop, stir in split pea-ginger puree. Stir-fry for about 4 minutes. Add coconut milk and salt. Stir with the back of a spoon until there are no lumps. Bring to a boil, reduce heat and simmer, uncovered, for 10 minutes. Remove from heat and stir in lemon juice.