Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetarian Low-Cal
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Green split peas -- uncooked
8 c -Water
2 Bay leaves
1/2 ts Ground tumeric
1 t Salt
2 tb Canola oil -- (I used 2 Tsp)
2 ts Ginger -- peeled & minced
2 ts Jalapenos -- seeded & chopped
4 tb Black mustard seeds -- ground*
3 tb -Water
3 oz Coconut, shredded sweetened
1 pn Soy margarine (optional)
-----FOR GARNISH-----
Cilantro, chopped (optional)
*If black mustard seeds are not available, use 1 Tbs
dry mustard.
Mix ground mustard powder in with water and allow to
sit for 30 minutes.
Bring split peas and water to a boil. Lower heat to
medium. Add bay leaves and tumeric (I forgot the
tumeric--was good anyway). Simmer, covered, until peas
are done, 40 to 45 minutes. (When pressed between the
thumb and the index finger, they break easily.) While
simmering, uncover occasionally and stir, adding a Tbs
or so of hot water if the mixture sticks to the bottom
of the pan. When cooked, remove and discard bay
leaves. Add salt and keep warm. Heat oil in a small,
6-inch skillet over medium-low heat. Saute ginger root
and jalape o until ginger is lightly browned, 1 to 2
minutes. Add mustard paste and cook for another
minute, stirring constantly. Add coconut and stir
several times. Remove from heat. Pour over the pea
mixture and stir. (I had to drain my peas, because I
still had lots of water in mine.) Let stand covered
for 15 minutes. Add a dab of soy margarine if desired
and garnish with cilantro. (I didn't use the cilantro)
I think this would make a good filling for pita
pockets. I didn't think the peas were "zesty" enough,
so I sprinkled hot pepper vinegar on mine.
