| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Vegetarian, Low-cal, Vegetables | 1 | Servings |
INGREDIENTS
| 2 | c | Green split peas;uncooked Water |
| 2 | Bay leaves | |
| 1/2 | ts | Ground tumeric |
| 1 | ts | 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* Water |
| 3 | oz | Coconut, shredded sweetened |
| 1 | pn | Soy margarine (optional) |
| Cilantro, chopped (optional) |
INSTRUCTIONS
FOR GARNISH *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. Per serving: 113 cal; 5g prot; 5g fat (with 2 TBS of oil); 13g carb; 0 chol; 274mg sod; 3g fiber. From Vegetarian Times magazine date unknown J.DUCKETT1 [Kat] at 23:13 EDT From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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