Thrifty Recipe: Indian ground turkey with split peas and coconut

OK, right up front I'm going to say that this isn't the quickest/easiest recipe. However, the taste is so amazingly different from anything I've had before that I just had to share it here. Please don't let the long ingredient list scare you. Just give it a try! Ground turkey can be a thrifty choice. It goes on sale once a month or so, when it does I try to buy a couple packages to freeze for recipes like this one.

Ground Turkey with Split Peas and Coconut
From Healthy South Indian Cooking

Ingredients
1/2 cup dry split peas
1 teaspoon turmeric powder
2 tablespoons canola oil
1 dry bay leaf
2-4 slivers cinnamon stick
1 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1 cup chopped onion
2-4 garlic cloves, finely chopped
1 green chili pepper
1 pound ground turkey
2 teaspoons curry powder
1/2 teaspoon cayenne powder
1/2 teaspoon cumin powder
1 teaspoon salt
1/4 cup shredded coconut or unsweetened coconut powder

1. Bring 2 cups water to a boil in a saucepan. Add split peas and 1/4 teaspoon turmeric powder. Reduce heat to medium and cook, uncovered, about 15 minutes until split peas are tender and water is absorbed. Drain any remaining water and set aside.
2. Heat oil in large skillet over medium heat. When oil is hot but not smoking, add bay leaf and cinnamon stick into oil. Add cumin and fennel seeds.
3. Immediately add onion, garlic, chili pepper, and the remaining turmeric powder. Cook, stirring, until onions are tender. Add ground turkey and pan-fry about 3 minutes until browned.
4. Stir in curry powder, cayenne powder, and cumin powder. Cover and cook 2 minutes. Stir in salt (I skipped this), cover, and cook another 5 minutes.
5. Stir in cooked split peas. Cover and cook another two minutes. Add coconut and stir well. Serve with rice and plain yogurt.