Recipe - Paripu Payasam (Kp) (Split Pea Sweet With Coconut Milk)

One half cup Yellow split peas or red
Egyptian lentils
2 cup Water
Three fourths cup Brown sugar
1/8 teaspoon Salt
2 cup Coconut milk
One half teaspoon Ground cardamon
1 Tabelspoon coconut slivers;
(brown in oil) for garnish.

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 JEWISHFOOD digest by Lori lori@vt.edu on Sep 15, 1998,
converted by MM_Buster v2.0l.