KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
Serves 6 to 8
1 cup green or yellow split peas
2 ½ cups water
One-third 10-ounce package frozen chopped spinach, thawed and partially drained, or 2 cups finely chopped fresh spinach (packed)
½ cup grated unsweetened coconut
1 teaspoon minced garlic
2 teaspoons ground cumin
1/8 teaspoon ground red pepper (cayenne)
¾ teaspoon salt
½ cup water, or as needed
½ teaspoon mustard seeds
2 dried red peppers
10 curry leaves or 2 bay leave
1 tablespoon vegetable oil
In a 3-quart saucepan bring split peas and 2 ½ cups water to a boil; turn heat down, cover, and let simmer for about 45 minutes, watching for spilling.
When peas are cooked and completely tender, mash with potato masher or back of spoon 6 to 8 times, to break up roughly. Add chopped spinach. As mixture begins to simmer again, add coconut, garlic, ground cumin, ground red pepper, and salt, and continue to simmer for another 20 minutes. Add ½ cup water or more if necessary to maintain consistency of moderately thick soup. Remove from heat.
In a small covered frying pan heat mustard seeds, dried red peppers, and curry leaves in oil over medium-high heat until mustard seeds begin to pop. Pour contents of skillet over cooked peas and stir. Taste for salt.
Maya Kaimal, Curried Favors, pg 67
|
1st Keep
 janetlsanders
|
Comments