Kundalini Yoga for Temecula, Murrieta, and Lake Elsinore

Green Split Peas with Zesty Mustard Sauce

Matar Dal Shorshe Diyea (Green Split Peas in Zesty Mustard Sauce)
Legumes - Split pea - Make this your favorite recipe - Upload a new picture for this recipe


    * 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 chilli, 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 chilli 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 flavours. Garnish with coriander.