Zesty Green Split Peas

ZESTY GREEN SPLIT PEAS

1 Preparation Time :

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

--FOR GARNISH--

Cilantro, chopped

*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

40 to 45 minutes.

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

1 to

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.

113 cal;

5g prot;

5g fat

2 TBS of

13g carb;

0 chol;

274mg sod;

3g fiber.

From Vegetarian Times magazine date unknown

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