Real African Dishes: [MC-AllEthnic-Recipes] Indian Zesty Green Split Peas

Monday, December 20, 2010

[MC-AllEthnic-Recipes] Indian Zesty Green Split Peas

* Exported from MasterCook *

Indian Zesty Green Split Peas

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups green split peas -- uncooked
8 cup water
2 bay leaves
1/2 teaspoon ground tumeric
1 teaspoon salt
2 tablespoons olive oil
2 teaspoons ginger -- peeled and minced
2 teaspoons jalapenos -- seeded and chopped
4 tablespoons black mustard seeds -- ground or 1 tbs dry mustard
3 tablespoons water
3 ounces coconut -- shredded and sweetened
1 tablespoon butter
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 butter if desired andgarnish with cilantro.

Makes 6 one-cup servings.

ChupaNote: This makes a great filling for ravioli, wontons, or samosas.
Let it sit overnight to thicken, cut in squares, and bake, fry or grill as you would polenta. Add 1 to 2 tablespoons hot pepper paste (harissa) to up the heat. Replacing part of the water with broth, V8 juice or other flavorful fluids is also an alternative.

Cuisine:
"Indian"
Source:
"Kat D. posted to ChetDay.com"
S(Formatted by Chupa Babi):
"Dec 2010"
Yield:
"6 cups"
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Per Serving (excluding unknown items): 369 Calories; 14g Fat (33.3% calories from fat); 19g Protein; 45g Carbohydrate; 19g Dietary Fiber; 5mg Cholesterol; 398mg Sodium. Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat.

Nutr. Assoc. : 5096 0 0 1549 0 0 0 0 0 0 0 0 0