Green Split Peas (Pisum Stivum) are part of the legume family. Split Peas are husked and split in half. The Green Split Pea is about 1/4 of an inch wide and pale green in color. Split Peas have a mild flavor and soft texture. The Split Pea has more of an earthy flavor than the whole dried pea, similar to the lentil in versatility and nourishment.

Matar Dal Shorshe Diyea (Green Split Peas in Zesty Mustard Sauce)

INGREDIENTS

• 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.