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2 cups green split peas, uncooked. 8 cups water, 2 bay leaves, ½ tsp turmeric, 1 tsp salt, 2 tabs olive oil, 2 tsp ginger, peeled and minced. 2 tsp jalapenos, seeded and chopped. 4 tabs black mustard seeds, ground or 1 tabs mustard powder. 3 tabs water, 1 cup shredded coconut. Mix mustard in water and allow to sit for 30 minutes. Bring split peas and water to a boil. Lower heat to medium. Add bay leaves and turmeric. Simmer, covered until peas are done, 40 – 45 minutes. While simmering, uncover occasionally and stir, adding 1 tabs or so of hot water if the mixture sticks to the bottom of the pan. When cooked, remove and discard bay leaves. Add salt and keep warm. Heat oil in a small skillet over a medium-low heat. Saute ginger and jalapeno until lightly browned, 1 - 2 minutes. Add mustard paste and cook for another minute, stirring constantly. Add coconut and stir several times. Remove from heat. Pour over the pea mixture and stir. Let stand covered for 15 minutes. Add a dab of butter if desired and decorate with chopped parsley.
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