Zesty Green Split Peas
Courtesy of Kat D.
2 cups green split peas, uncooked
8 cup water
2 bay leaves
1/2 tsp ground tumeric
1 tsp salt
2 tbs olive oil
2 tsp ginger, peeled and minced
2 tsp jalapenos, seeded and chopped
4 tbs black mustard seeds, ground or 1 tbs dry mustard
3 tbs water
3 oz coconut, shredded and sweetened
1 dab soy margarine (optional)
For garnish: Cilantro, chopped (optional)
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. 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 jalapeno 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.
See other recipes submitted by Chet Day