Split Pea Cilantro Dumplings in a Coconut Curry

World Vegetarian Classics by Celia Brooks Brown has become a favorite cookbook of mine. There are over 250 straightforward vegetarian recipes from around the globe, and each one is adapted to the modern kitchen. The instructions are easy to follow, the pictures divine and each chapter begins with a bit of history on each region's vegetarian traditions. This book has served me well when I wanted a quick but flavorful dinner idea, and also when I wanted something to serve to esteemed dinner guests. Each recipe has a certain elegance, even the most basic dishes, and you simply can't fail to be inspired as you flip through the colorful pages.

Wanting to make a special meal for a dear friend on his birthday, I decided upon these split pea dumplings with a coconut curry sauce. This dish is from Mauritius and the Indian influence on this African island's culinary traditions is very much apparent here. There are a few steps to this recipe, but it is truly a delight to make and well worth the effort when you sit down with your plate to savor the little curry-coated pea cakes on a bed of hot rice.

Split Pea Cilantro Dumplings in a Coconut Curry

Recipe by Lisa Turner Adapted from World Vegetarian Classics: Over 200 Essential International Recipes for the Modern Kitchen Cuisine: Mauritian Published on October 23, 2008 Soft, sweet and earthy yellow split pea dumplings served with a delicious tangy and spicy coconut milk curry sauce Preparation: 25 minutes Cooking time: 25 minutes Print this recipe Dumplings: generous 1/2 cup chana dal or yellow split peas 1 clove garlic, chopped 1-inch piece fresh ginger, chopped 2 to 3 fresh green chilies, seeded and chopped 1/4 cup unbleached white flour 1/2 teaspoon baking powder 1/2 teaspoon sea salt 1/4 cup fresh cilantro, chopped oil for frying Curry sauce: 2 teaspoons cumin seeds 2 teaspoons coriander seeds 2 cloves garlic, chopped 1-inch piece of ginger, chopped 2 fresh red chilies, seeded and chopped 1 teaspoon ground turmeric pinch of ground cayenne seeds from 4 brown cardamom pods 1/2 teaspoon sea salt 1 cup plain whole fat yogurt, room temperature 3 1/2 cups (2 14 oz cans) coconut milk 3/4 cup frozen peas Instructions: Rinse the chana dal or yellow split peas and soak in enough water to cover overnight. Drain and rinse the chana dal or split peas. Transfer to a blender or food processor. Add the garlic, ginger and chilies. Add a teaspoon of water and process until you get a smooth paste. Now add the flour, baking powder, salt and cilantro. Process until well combined. Heat a 1/2-inch of oil over medium-high heat in a frying pan until it is hot but not smoking. When a small bit of the batter sizzles, you will know it is ready. Drop heaping teaspoons of the batter into the oil and fry until they are golden, taking care to flip them with tongs to ensure they brown evenly. Drain on paper towels. Transfer to a plate and keep them warm in an oven heated to 225°F. For the curry, begin by toasting the cumin and coriander seeds in a dry frying pan over medium heat until they darken a bit. This should take a minute or two. Transfer to a blender or food processor along with the garlic, ginger, chilies, turmeric, cayenne, cardamom pod seeds, salt and yogurt. Process until smooth. Pour into a large saucepan and bring to a boil. Reduce the heat to medium-low and cook for a few minutes to thicken. Now whisk in the coconut milk and bring to a boil again. Reduce the heat to medium-low again, cover, and cook for 15 minutes. Add the frozen peas, cook for another few minutes, and add the dumplings to the pan. Serve dumplings and generous spoonfuls of the curry sauce over a bed of hot fresh cooked white rice. Makes 4 servings