Paripu Payasam (Kp) (Split Pea Sweet with Coconut Milk)

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 couldnt 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 dont 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@vt.edu> on Sep 15, 1998,