Zesty Green Split Peas Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Green split peas, uncooked
8 cup: -Water,
2: Bay leaves,
1/2 tsp: Ground tumeric,
1 tsp: Salt,
2 tbsp: Canola oil, (I used 2 Tsp)
2 tsp: Ginger, peeled & minced
2 tsp: Jalapenos, seeded & chopped
4 tbsp: Black mustard seeds, ground*
3 tbsp: -Water,
3 ounce: Coconut, shredded sweetened
1 pinch: Soy margarine, optional
FOR GARNISH
Cilantro, chopped, optional
Directions:
*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 didnt use the cilantro)
I think this would make a good filling for pita pockets. I didnt
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
Source from luhu.jp
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 didnt use the cilantro)
I think this would make a good filling for pita pockets. I didnt
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
Source from luhu.jp