Zesty green split peas

Yield: 1 Servings

Ingredients:

2 c Green split peas;uncooked
8 c -Water
2 Bay leaves
1/2 ts Ground tumeric
1 ts 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)

Instructions:

MMMMM------------------------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