Green split dried peas and the milder yellow variety make up the contrasting layers in this adaptation of a traditional warming winter dish.
ingredients
serves 4
3/4 cup yellow split peas, rinsed and drained
3/4 cup green split peas, rinsed and drained
1 large onion, peeled and finely chopped
1 large stick celery, trimmed and finely chopped
1 1/2 pints vegetable stock
1 cup low-fat natural yoghurt
Handful of cilantro leaves, finely chopped
Small fresh red chilli, de-seeded and finely chopped
2 level tablespoons grated Parmesan cheese
1 level tablespoon Dijon mustard
1 egg, beaten
Freshly ground black pepper
method
1. Put the yellow and green peas into two separate large saucepans. Put half the onion, half the celery and half the stock into each pan and bring them to the boil, stirring frequently with a wooden spoon.
2. Lower the heat under both pans and simmer gently, uncovered and stirring occasionally, for about 35 minutes, or until the peas are very soft and all the liquid has been absorbed. If the liquid evaporates before the peas are tender, add a little boiling water.
3. Meanwhile, mix the yoghurt, cilantro and chilli in a small bowl, cover and chill.
4. Remove the pans of peas from the heat and leave to cool for about 10 minutes. Use a fork to beat the Parmesan into the yellow peas and the mustard into the green peas, then beat half the egg into each and season with pepper.
5. Spoon one-third of the yellow puree into a lightly oiled 2 pint pudding basin, and cover it with a third of the green puree. Spread the remaining yellow puree on top and finish with the remaining green puree.
6 Cover tightly with greaseproof paper tied with string under the rim of the dish and steam for 1 hour. Remove from the heat and leave to stand for 10 minutes before uncovering. Run a round-ended knife round the pudding and turn it out carefully onto a warmed serving plate.
Serve the pudding at once, cut into wedges. Hand round the yoghurt sauce separately. Serve rolls and a crisp salad with the pudding.
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