Prepare mustard paste by mixing ground mustard seeds with water and letting it sit for 30 minutes.

In a pot, bring split peas and water to a boil.

Reduce heat to medium and add bay leaves and turmeric.

Simmer, covered, for 40 to 45 minutes, or until peas are tender.

Stir occasionally, adding a tablespoon of hot water if the mixture sticks to the bottom of the pan.

Once cooked, remove and discard bay leaves.

Add salt and keep warm.

In a small skillet, heat canola oil over medium-low heat.

Saute ginger and jalapeno until ginger is lightly browned, about 1 to 2 minutes.

Add mustard paste and cook for another minute, stirring constantly.

Add coconut and stir several times.

Remove the skillet from heat.

Pour the sauteed mixture over the pea mixture and stir well.

Let stand, covered, for 15 minutes to allow flavors to meld.

Optionally, add a dab of margarine and garnish with cilantro before serving.