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Zesty Split Peas




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


Original recipe from Kenisha at CD Kitchen



List of Ingredients




2 cups green split peas, uncooked
8 cups water
2 bay leaves
1/2 teaspoon ground tumeric
1 teaspoon salt
2 tbs 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 dab cf margarine (optional)
cilantro, chopped (optional, for garnish)

Recipe



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. (Press a pea between the thumb and the index finger. The peas are done if 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.

(I had to drain my peas, because I still had lots of water in mine.)

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.

Let stand covered for 15 minutes.

Add a dab of cf margarine, if desired, and garnish with cilantro.