| 1 | *if black mustard seeds are not available, use 1 tbs dry mustard. |
| 2 | mix ground mustard powder in with water and allow to sit for 30 minutes. |
| 3 | bring split peas and water to a boil. |
| 4 | Lower heat to medium. |
| 5 | Add bay leaves and tumeric (i forgot the tumeric--was good anyway). |
| 6 | Simmer, covered, until peas are done, 40 to 45 minutes. |
| 7 | (when pressed between the thumb and the index finger, they break easily). |
| 8 | While simmering, uncover occasionally and stir, adding a tbs or so of hot water if the mixture sticks to the bottom of the pan. |
| 9 | When cooked, remove and discard bay leaves. |
| 10 | Add salt and keep warm. |
| 11 | Heat oil in a small, 6-inch skillet over medium-low heat. |
| 12 | Saute ginger root and jalape o until ginger is lightly browned, 1 to 2 minutes. |
| 13 | Add mustard paste and cook for another minute, stirring constantly. |
| 14 | Add coconut and stir several times. |
| 15 | Remove from heat. |
| 16 | Pour over the pea mixture and stir. |
| 17 | (i had to drain my peas, because i still had lots of water in mine). |
| 18 | Let stand covered for 15 minutes. |
| 19 | Add a dab of soy margarine if desired and garnish with cilantro. |
| 20 | (i didn"t use the cilantro) |
| 21 | i think this would make a good filling for pita pockets. |
| 22 | I didn"t think the peas were "zesty" enough, so i sprinkled hot pepper vinegar on mine. |
| 23 | per serving: 113 cal; 5g prot; 5g fat (with 2 tbs of oil); 13g carb; 0 chol; 274mg sod; 3g fiber. |
| 24 | from vegetarian times magazine date unknown |
| 25 | j.duckett1 [kat] at 23:13 edt |
