Paripu payasam (kp) (split pea sweet with coconut milk)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Yellow split peas or red Egyptian lentils |
| 2 | cups | Water |
| ¾ | cup | Brown sugar |
| ⅛ | teaspoon | Salt |
| 2 | cups | Coconut milk |
| ½ | teaspoon | Ground cardamon |
| 1 | Tabelspoon coconut slivers; (brown in oil) for garnish. | |
Directions
Source: Sephardic Cooking by Copeland Marks from Cochin India Wash the beans and boil with the water until it evaporates and the beans are just about mush. (The recipie says 20min - but mine took longer- but I am learning a new stove) Mix in everything else (except coconut garnish), bring to a boil and then simmer 15 minutes. Serev hot, topped with the sauteed coconut.
I would like to thank everyone for the product help. I will have my mom look for them. Since I couldn't find any hexsured coconut milk here I used Coffee Rich and mixed in coconut extract until it tasted right. Last night is the first time I made this. It tasted great, it is very sweet and fairly sticky - a little like a custard.
One last note, if you don't use Cardamon and need to buy some be warned, it is very expensive $9-$11 (US) for a bottle.
Posted to JEWISH-FOOD digest by Lori <lori@...> on Sep 15, 1998, converted by MM_Buster v2.0l.