| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Vegetables, East/orient |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Yellow split peas |
| 3 |
sm |
Potatoes |
| 1/4 |
ts |
Each turmeric, cayenne |
| 1/2 |
|
Head cabbage, shredded |
| 2 |
|
Hot chili peppers, chopped |
| 1/2 |
ts |
Salt |
| 1 |
c |
Grated coconut |
| 1 |
ts |
Ground cumin |
| 2 |
tb |
Oil |
| 1/2 |
ts |
Mustard seeds |
| 1/2 |
ts |
Urid dal |
| 1/2 |
ts |
White rice |
INSTRUCTIONS
Instructions: Wash split peas, drain. Put in small saucepan with 1-1/2 c.
water, bring to boil. Lower heat, cover partially, cook for 1 hour until
peas are tender but not mushy. Make sure water doesn't totally evaporate.
Set aside. Wash & peel potatoes; dice. Put potatoes in large saucepan with
turmeric, cayenne & 2 c. water. Bring to boil; cover, lower heat & simmer
for 7-8 minutes. Add cooked peas, cabbage, chilis, salt. Cook, stirring
gently, over moderately high heat until cabbage is just tender. Add coconut
& cumin. Lower heat & simmer a couple of minutes. Heat oil in small frypan.
Add mustard seeds, urid dal & rice. When dal reddens add all to vegetables.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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