*  Exported from  MasterCook  *
                           ZESTY GREEN SPLIT PEAS
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Vegetarian                       Low-Cal
   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 (optional)
                         -----FOR GARNISH-----
                         Cilantro, chopped (optional)
   *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
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