Instructions: Instructions: Wash split peas, drain. Put in small saucepan with 1-1/2 c. water, bring to boil. Lower heat, cover partially, cook for 1 hour until peas are tender but not mushy. Make sure water doesnt totally evaporate.

Set aside. Wash & peel potatoes; dice. Put potatoes in large saucepan with turmeric, cayenne & 2 c. water. Bring to boil; cover, lower heat & simmer for 7-8 minutes. Add cooked peas, cabbage, chilis, salt. Cook, stirring gently, over moderately high heat until cabbage is just tender. Add coconut & cumin. Lower heat & simmer a couple of minutes. Heat oil in small frypan.

Add mustard seeds, urid dal & rice. When dal reddens add all to vegetables.

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