Name: Lime-Flavored Rice with Roasted Yellow Split Peas (Elambuchambu Shaadum)
Yield: Serves 6
Cuisine: India
Ingredients: 2 fresh green Thai, cayenne, or serrano chiles, stems removed, cut crosswise into ½-inch-thick slices (do not remove the seeds); ½ teaspoon ground turmeric; 12 medium-size to large fresh curry leaves; 2 dried red Thai or cayenne chiles, stems removed (see Tips); 1½ teaspoons coarse kosher or sea salt; 1 teaspoon black or yellow mustard seeds; ¼ cup yellow split peas (chana dal), picked over for stones, soaked in hot water for 15 minutes, drained, and patted dry between paper towels; 1 cup Indian or Pakistani white basmati rice (see Tips); 2 tablespoons unrefined sesame oil or canola oil; Juice of 1 large lime