Thursday, June 16, 2016

Peas with sorrel, mustard and coconut

This side dish is the beginning of summer. Sorrel is one of this greens that add any extra "wow" to the experience. Excellent for those pitta dosha individual looking out for adventure and a extra "drama in the mouth."P-,V+,K-

Ingredients: serve 4
2 cups fresh or defrost frozen green peas
2 tsp Dijon mustard

sorrel leaves
11/2 tsp. dry 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.

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