Thoroughly wash a 1-inch piece fresh ginger (including scrubbing the skin) under cool, running, drinkable water. Peel with a spoon and mince, aim for 1 tablespoon. Thinly slice 1 onion, set aside.
In a large skillet over medium heat, add 2 tablespoons of extra-virgin olive oil. Once heated, add minced ginger, 2 teaspoons of black mustard seeds, 1 teaspoon of cumin seeds, and 2 teaspoons of split red lentils. Cook for 1 minute, or until the mustard seeds start to pop.
Add ¼ teaspoon of cayenne pepper, 2 teaspoon of ground coriander, and 1 teaspoon of ground turmeric. Cook for 30 seconds more.
Add sliced onion and cook, stirring, until it begins to soften, about 3 minutes.
Meanwhile, thoroughly wash 1 head of cabbage and 1 lemon (including the rind) under cool, running, drinkable water. Cut out the core of the cabbage and thinly slice. Slice the lemon in half, set aside.
Add the cabbage and ½ cup of water. Cover, reduce heat to low, and cook until softened, about 10 minutes.
Uncover and add the juice of both lemon halves, 1 teaspoon of kosher salt, 3 tablespoons of unsweetened shredded coconut, 1 cup of frozen peas, and ½ cup of pasteurized plain whole milk yogurt. Cook for another minute, until heated through.
Season to taste with more kosher salt and adjust acid as needed to brighten the flavors. Eat up, Mama!