| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Jewish | 4 | Servings | |
INGREDIENTS
| 1/2 | c | Yellow split peas or red Egyptian lentils |
| 2 | c | Water |
| 3/4 | c | Brown sugar |
| 1/8 | ts | Salt |
| 2 | c | Coconut milk |
| 1/2 | ts | Ground cardamon |
| 1 | Tabelspoon coconut slivers; (brown in oil) for garnish. |
INSTRUCTIONS
Source: Sephardic Cooking by Copeland Marks from Cochin India Wash the beans and boil with the water until it evaporates and the beans are just about mush. (The recipie says 20min - but mine took longer- but I am learning a new stove) Mix in everything else (except coconut garnish), bring to a boil and then simmer 15 minutes. Serev hot, topped with the sauteed coconut. I would like to thank everyone for the product help. I will have my mom look for them. Since I couldn't find any hexsured coconut milk here I used Coffee Rich and mixed in coconut extract until it tasted right. Last night is the first time I made this. It tasted great, it is very sweet and fairly sticky - a little like a custard. One last note, if you don't use Cardamon and need to buy some be warned, it is very expensive $9-$11 (US) for a bottle. Posted to JEWISH-FOOD digest by Lori <lori@vt.edu> on Sep 15, 1998, converted by MM_Buster v2.0l.
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