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Ingredients
4 cups (1 litre) water
1 cup (250ml) green split peas
1 bay leaf
¼ tsp turmeric
½ tsp salt
1 ½ tbsp vegetable oil (or mustard oil)
1 tbsp peeled minced fresh ginger
1 green chilli seeded and chopped
2 tsp black mustard seeds, ground to a powder, mixed with 4 tsp water and allowed to stand for 30 minutes
3 tbsp dried shredded or flaked sweetened coconut, ground in a blender to a coarse powder (or freshly grated or shredded coconut mixed with ½ tsp sugar.
Method
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 tbsp or so of hot water I the mixture sticks 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 cilantro.
