>> 1 cup split yellow peas
>> 1 tsp salt
>> 2 tsps grated ginger
>> 1 tsp turmeric
>> 2 tsps red chili powder
>> 2 tsp cumin powder
>> 3 tsp garlic powder
>> 2 handfuls of purslane
>> 1 small handful basil leaves
>> 1 jalapeno, seeds and stems removed (optional)
>> 1/4 cup sour cream
>> 1/4 tsp baking soda
Soak the split yellow peas for 5 to 6 hours.
Place the softened peas into a food processor and blend on medium speed for about 10 seconds. Add in the jalapeno (if you want the jalapeno) and sour cream; blend another 10 seconds.
Add the rest of the ingredients into the processor and blend until thoroughly mixed.
Preheat a deep fryer to 375 degrees F. Form golf ball size balls with the batter. Once the oil has heated, carefully place in the deep fryer. After a couple of minutes, check them to see if they are golden brown then remove. To remove any excess oil, place on a plate covered with paper towel.
Serve with rice of your choice or with purslane pistou.
Wild Edibles in Recipe: Purslane
Wild Fungi in Recipe:
Edible Trees and Shrubs in Recipe:
Recipe Category: Main Dishes
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