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Paripu Payasam (Kp) (Split Pea Sweet with Coconut Milk)

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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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