RECIPE: Yellow Split Pea Puree, Trinidad-Style (Vegan)

[Guest guest]

YELLOW SPLIT PEA PUREE, TRINIDAD STYLE (VEGAN)

 

1-1/2 cups yellow split peas, picked, washed and drained

1/2 tsp turmeric

1 Tbsp chives or green onion greens, finely chopped

1 onion, finely chopped

3 tsp red chillies, finely chopped

1 tsp ea. parsley and thyme, finely chopped

1 tsp salt

12 tsp cummin seeds, left whole

1 garlic clove, finely chopped

2 Tbsp peanut oil

 

Cook the split peas in 5 or 6 cups of water, add the turmerick and stir and

simmer for 35 minutes. Add the chives, onion, chillies, herbs and salt and

stir.Cook another 20 mins or until the split peas are tender. You will need to

stir them occasionally to prevent sticking.

 

sizzle the cumin seeds in the oil in a skillet for a few seconds only and add

garlic, being careful to keep it from burning, then add the split peas and stir.

 

Serve with rice, vegetable dishes, bread, etc.

 

This also makes a nice dip at room temperature!

 

Best, Pat ;=)

[Guest guest]

This sounds really yummy and i bet it has a

lovely color as well. Thanks Pat.

namaste

 

~ pt ~

 

North European wind-lore teaches that the quality

of the wind at the moment of the first breath determines

the character of that life.

~ Nigel Pennick, 'Celtic Sacred Landscapes'

~~~*~~~*~~~*~~~*~~~*~~~>

, " pengwhyn " <veggiehound>

wrote:

 

> YELLOW SPLIT PEA PUREE, TRINIDAD STYLE (VEGAN)

>

> 1-1/2 cups yellow split peas, picked, washed and drained

> 1/2 tsp turmeric

> 1 Tbsp chives or green onion greens, finely chopped

> 1 onion, finely chopped

> 3 tsp red chillies, finely chopped

> 1 tsp ea. parsley and thyme, finely chopped

> 1 tsp salt

> 12 tsp cummin seeds, left whole

> 1 garlic clove, finely chopped

> 2 Tbsp peanut oil

[Guest guest]

> This sounds really yummy and i bet it has a

> lovely color as well. Thanks Pat.

> namaste

 

Hi PT - longtime no see ;=) Yes, it's pretty - like the sun! Tastes good too. I

like

it because it can be eaten hot, thinned out a lot and made into or as a base for

soup (with maybe a few sprigs of this and that), or - another favourite -

allowed to cool to room temp and used as a dip with wholewheat flatbread or

cruditee.

 

Best love,

 

Pat ;=)