1 cup basmati rice, rinsed until water runs clear
1½ tbsp. chana dal (yellow split peas), rinsed until water runs clear
¼ cup canola oil
1 tsp. black mustard seeds
¼ tsp. ground turmeric
12 fresh or frozen curry leaves
4 cloves garlic, thinly sliced
4 small green Thai chiles or 2 serranos, roughly chopped
¼ tsp. asafoetida
¼ cup fresh lime juice
Kosher salt, to taste