1. Bring 1 1/2 cups of water to a boil in a medium-size saucepan. Stir in the rice, reduce the heat to low, cover and cook 40 minutes, or until the water is completely absorbed. Remove the pan from the heat and set aside.
2. Combine the stock, onion and garlic in a large saucepan and cook over medium heat 5 minutes. Add the split peas, lentils, cumin, coriander, turmeric, salt, pepper and 2/3 cup of water; reduce the heat to low, cover and cook, stirring occasionally, 10 minutes. Add the green peas and cook another 5 minutes, or until the peas are hot.
3. Divide the rice among 4 plates and spoon the lentil mixture on top. Top each serving with 2 tablespoons of yogurt.