Split Pea Mini Pancakes With Mushroom Relish

• 1 1/4 cups dried green split peas
• 8 3/4 cups water, divided
• 1/4 cup chopped fresh cilantro
• 1 tablespoon grated peeled fresh ginger
• 1 tablespoon grated unsweetened coconut
• 1 teaspoon cumin seeds
• 1 teaspoon kosher salt, divided
• 1 teaspoon ground turmeric, divided
• 1/2 cup plus 1 tablespoon canola oil, divided
• 1 1/2 teaspoons mustard seeds
• 1 cup finely chopped red onion
• 1 serrano chile, minced
• 2 cups sliced shiitake mushroom caps (about 6 ounces)
• 1 cup chopped tomato
• 2 teaspoons sambal oelek (ground fresh chile paste)

1. Place peas in 8 cups water; let stand for 2 hours. Drain. Place soaked peas, cilantro, ginger, coconut, cumin, 1/2 teaspoon salt, and 1/2 teaspoon turmeric in the bowl of a food processor; process until smooth. With processor running, slowly drizzle in 1/2 cup water until a smooth batter forms.
2. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil and mustard seeds; saute 3 minutes or until seeds begin to sizzle and smell pungent. Add onion and serrano; saute 3 minutes or until tender. Add mushrooms; saute 6 minutes or until lightly browned. Add remaining 1/4 cup water, tomato, sambal, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon turmeric. Simmer 5 minutes or until thickened. Remove from pan; wipe pan clean with paper towels.
3. Return pan to medium-high heat; spoon 8 (1 1/2-tablespoon) mounds of batter into pan; flatten slightly to make pancakes. Pour one-third of remaining 1/2 cup canola oil around cakes. Cook 90 seconds on each side or until golden brown. Repeat procedure twice with remaining batter and oil. Top each pancake with 1 tablespoon relish.

peas, water, fresh cilantro, fresh ginger, coconut, cumin seeds, kosher salt, ground turmeric, canola oil, mustard seeds, red onion, serrano chile, shiitake mushroom, tomato, sambal oelek

Taken from www.myrecipes.com/recipe/split-pea-mini-pancakes-mushroom-relish (may not work)