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Ingredients

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• 1 cup yellow split peas, soaked in cold water for 1 hour
• 1 large tomato (about 8 ounces), cut into 8 wedges
• 1/4 cup canola oil
• 1/2 teaspoon cumin seeds
• 1 medium red onion, finely chopped (about 1 1/2 cups)
• 5 large garlic cloves, thinly sliced
• 1 teaspoon coriander seeds, finely ground
• 3/4 teaspoon ground turmeric
• 1/2 teaspoon cayenne (I used 1/4, thought it was plenty, although I may be a wuss.)
• 1/4 cup minced cilantro leaves (I abhor cilantro, and always replace it with flat-leaf parsley.)
• 1 tablespoon unsalted butter
• 1 teaspoon salt
• 2 cups tightly packed, shredded green cabbage (use the large holes of a grater)
• 1 small serrano chile, seeded and minced
• 2 tablespoons fresh lemon juice, or more as needed
• 1/4 to 1/2 teaspoon fine sea or table salt
• 1/2 teaspoon sugar
• 1 tablespoon canola oil
• 1/2 teaspoon mustard seeds