Lime-flavored rice with roasted yellow split peas

So far, every rice dish in Raghavan Iyer's 660 Curries has been well worth making.  This dish is no exception.  Iyer notes that it is traditionally packed in banana leaves for the party of the groom on the way to a south Indian wedding.  Indeed, it struck me as comfort food--albeit very foreign comfort food.  The combination of curry leaves and roasted mustard seeds is ubiquitous in South Indian dishes.  These flavors are combined with nutty roasted peas (chana dal), lots of lime, a little turmeric, roasted dry chilis, and fresh chilis.  It makes for a delicious, easy dinner.  I served it with some cucumber raita, following Iyer's excellent recipe.