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Add the bay leaves, fennel seeds, fenugreek seeds, cardamom pods, mustard seeds, cumin seeds, ground cloves, turmeric, black pepper, garam masala and ground ginger into a bowl and mix together.
In a saucepan over a medium heat add the coconut oil and allow it to melt. Add the spices and cook for 2-3 minutes until fragrant and toasted, but be sure not to let them burn. Once the spices are toasted, add the yellow split peas, rice, carrots, courgette and vegetable stock and stir well.
Bring the pan to the boil and simmer for 40-45 minutes until the rice and split peas are soft and the mixture has thickened. Serve with coriander and lime.