Green Split Peas

• 2 cups split green peas
• 8 cups water
• 2 each bay leaves
• 1/2 teaspoon turmeric ground
• 1 teaspoon salt
• 2 teaspoons canola oil
• 2 teaspoons ginger peeled & minced
• 2 teaspoons jalapeno pepper seeded & chopped
• 4 tablespoons black mustard seeds, ground
• 3 tablespoons water
• 3 ounces coconut shredded sweetened
• 1 x margarine ,as needed, optional
• 1 x cilantro chopped, optional

1. Mix ground mustard powder in with water and allow to sit for 30 minutes.
2. Bring split peas and water to a boil.
3. Lower heat to medium.
4. Add bay leaves and tumeric (I forgot the tumeric--was good anyway).
5. Simmer, covered, until peas are done, 40 to 45 minutes.
6. While simmering, uncover occasionally and stir, adding a Tbs or so of hot water if the mixture sticks to the bottom of the pan.
7. When cooked, remove and discard bay leaves.
8. Add salt and keep warm.
9. Heat oil in a small, 6-inch skillet over medium-low heat.
10. Saute ginger root and jalape o until ginger is lightly browned, 1 to 2 minutes.
11. Add mustard paste and cook for another minute, stirring constantly.
12. Add coconut and stir several times.
13. Remove from heat.
14. Pour over the pea mixture and stir.
15. Let stand covered for 15 minutes.
16. Add a dab of soy margarine if desired and garnish with cilantro.

green peas, water, bay leaves, turmeric ground, salt, canola oil, ginger, jalapeno pepper, black mustard seeds, water, coconut, margarine, cilantro

Taken from recipeland.com/recipe/v/green-split-peas-48302 (may not work)