Lime-Flavoured Rice with Yellow Split Peas

This recipe surprised me a bit with extra soaking time. Why can't people put instructions like that in the instructions instead of the ingredient list (or alternatively why can't I remember what I saw skimming from one day to the next)? In the end, this rice exceeded my expectations. I did make a few changes. I substituted ground mustard for mustard seeds and omitted entirely 12 fresh curry leaves and 2 fresh chiles. I also didn't take the rinsing process quite as seriously as the original. If you have time to soak and rinse the rice 3 or 4 times, let me know if you can tell a difference ... it's just a little too much for me.

Lime-Flavoured Rice with Yellow Split Peas (adapted from 660 Curries)

Ingredients
1 cup basmati rice
2 tbsp sesame oil
1 tsp ground mustard (or seeds)
1/4 cup yellow split peas
2 dried red Thai chiles
1 1/2 tsp coarse kosher or sea salt
juice of 1 lime
1/2 tsp ground tumeric

1. Soak the rice in a medium bowl with cold water for 20 - 30 minutes. Drain.
2. At the same time, soak the yellow split peas in a separate bowl with hot water for 15 minutes. Drain and pat dry.
3. Heat oil in a medium saucepan over medium-high heat. Add mustard, split peas, and dried chiles. Stir-fry until the peas are reddish brown and the chiles have blackened, 2 - 4 minutes.
4. Stir in rice. Pour in 1 1/2 cups cold water and salt. Stir once to incorporate.
5. Boil without stirring until water has evaporated from the surface and craters are starting to appear in the rice, 5 - 8 minutes.
6. Stir once. Cover the pan with a lid, reduce heat to low, and cook for another 8 - 10 minutes.
7. Turn off heat, but keep the pan on the burner and the lid on for 10 minutes.
8. Meanwhile, combine the lime and tumeric in a small dish.
9. Fluff rice with fork and pour lime mixture on top, stirring to combine.