| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetable |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Yellow or green split peas or lentils |
| 1 |
ts |
Salt |
| 1 |
|
Onion |
| 1/2 |
|
Green pepper (up to) |
| 2 |
|
Cloves garlic |
| 1 |
ts |
Turmeric |
| 1 |
ts |
Curry powder |
| 1 1/2 |
ts |
Black mustard seeds |
| 1 |
ts |
Ground cumin |
| 1 |
|
Lemon; juice of |
INSTRUCTIONS
Date: 22 Apr 1996 10:15:44 -0700
From: "Zoe Sodja" <zoe_sodja@macmail.ucsc.edu>
Boil the split peas or lentils in 2 cups water for about 30 minutes, until
they are tender but have not yet lost their shape. You may need to add a
little more water along the war. Stir in salt. While they are cooking, chop
onion, green pepper, garcli. Combine with turmeric, cumin, curry powder, &
set aside.
Heat up a heavy pan with a lid. When it is very hot, add mustard seed &
cover. The seeds will pop noisily - shake the pan during this process to
make sure they don't burn. When the sound quiets down, add the onion
mixture & a little water for saute. Saute until onion is transparent &
golden, & then stir this mixture into the peas along with the lemon juice.
Serve with rice, chapatis, whhatever.
FATFREE DIGEST V96 #120
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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