For the Split Pea Porridge: Using a fine mesh strainer, rinse the split peas under cold water to remove any dirt or impurities. Leave the split peas in the strainer to drain thoroughly. Meanwhile, heat the oil in a large saucepan or Dutch oven over medium heat. Add the onions, garlic, and ginger, and cook 5–8 minutes, or until translucent. Add coriander, lime leaves (or zest), split peas, almond milk, and broth, and bring the mixture to a boil. Reduce heat to low and cook 35–45 minutes, stirring occasionally with a wooden spoon to ensure the mixture doesn’t stick. The porridge should take on a creamy texture as the almond milk reduces and the starches in the split peas break down. As the split peas are finishing cooking, add the pea tendrils to wilt for 2–3 minutes. Finish the porridge by seasoning to taste with salt and adding a small quantity of water or broth to achieve your desired consistency.
For the snap peas: Heat the rice bran oil in a large sauté pan over medium heat. Add the garlic, shallot, and ginger and cook, stirring, for 1 minute to color lightly. Add the snap peas and sauté 3–5 minutes, stirring occasionally, until just cooked, being careful not to burn the garlic. Deglaze the pan with 1 tbsp. water to steam the snap peas briefly before serving.
To assemble: Spoon the split pea porridge into a wide-bottomed bowl or serving platter and evenly distribute the sautéed snap peas over the top. Garnish with toasted almonds, lemon basil, and pea flowers. Limes can be served in a separate dish on the side. This dish can be eaten as is, but is even better accompanied by fresh flatbread or steamed basmati rice.