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)

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