1/2 c  Yellow split peas
3 sm Potatoes
1/4 ts Each turmeric, cayenne
1/2    Head cabbage, shredded
2    Hot chili peppers, chopped
1/2 ts Salt
1 c  Grated coconut
1 ts Ground cumin
2 tb Oil
1/2 ts Mustard seeds
1/2 ts Urid dal
1/2 ts White rice

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.