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.

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