Zesty green split peas
Peas Vegan Low Fat High fiber Greens
Last updated 10/4/2011 8:02:17 PM. Recipe ID 26173. Report a problem with this recipe.
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Title: Zesty green split peas
Categories: Vegan, Low-fat, High fiber, Legumes
Yield: 1 servings
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)
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
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
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
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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