Ingredients: serve 4
2 cups fresh or defrost frozen green peas
2 tsp Dijon mustard
3/4 tsp of jaggery- ( cane sugar)
2 tsp of coconut oil.
2 cups leeks cut in small pieces.
1 tsp hing
1 tsp black mustard seeds toasted.
6 tsp of coconut cream or Greek yogurt.
1 cup of sorrel leaves and stems, coarsely shredded
Bring a pan of water to a boil, add the peas, and blanch for 30 seconds.
Drain into a colander, refresh under cold water, and set aside.
Place both mustards in a small bowl with the jeggery, 3 tsp of water and 1/2 tsp salt. Mix together to form a sooth paste and set aside.
Place a large sauté pan over medium heat and add the coconut oil. Once hot add the leeks and hing and fry for 8 minutes until golden. Turn down the heat to low and add the mustard sauce,peas, 2 tsp of the mustard seeds, and the coconut cream. Stir for 1 minute until everything is well mixed and hot. Remove from heat, stir in the sorrel and serve at once, with the remaining 1 tsp. mustard seeds sprinkled on top.