Green split peas are nutritious and delicious! They are a good source of protein, fiber and B vitamins. This dish can be served as a hearty soup or a side dish along side some rice or flat bread.
- 4 cups water
- 1 cup green split peas
- 1 bay leaf
- 1/4 teaspoon turmeric
- 1/2 teaspoon salt
- 1 1/2 tablespoons vegetable oil (or mustard oil)
- 1 tablespoon peeled minced fresh ginger
- 1 green chili, seeded and chopped
- 2 teaspoons black mustard seeds, ground to a powder, mixed with 4 teaspoons water and allowed to stand for 30 minutes
- 3 tablespoon dried, shredded or flaked sweetened coconut, ground in a blender to a coarse powder or freshly grated or shredded coconut mixed with 1/2 teaspoon sugar
- Bring water to boil. Lower heat slightly. Add split peas, bay leaf and turmeric and simmer covered until peas are tender, 40 -45 minutes. During this period, uncover occasionally and stir, adding a tablespoon or so of hot water to prevent the mixture sticking to the bottom of the pan. Add salt. Keep warm.
- Meanwhile, heat oil in a skillet over medium low heat. Fry ginger and green chili until ginger is lightly browned, 1-2 minutes. Add mustard paste and fry for another minute, stirring occasionally (you may need to keep the skillet partially covered for a few seconds if the spices start to splatter the cooking area). Add coconut and stir several times. Remove from heat.
- Pour over the pea mixture and stir. Cover and let stand for 15 minutes to develop the flavors. Garnish with coriander.