Name: Millet with Yellow Split Peas
Ingredients: 1/3 c Yellow split peas( green is; Okay too); 1 c Whole hulled millet; 1/2 ts Olive Oil; 1/2 ts Whole cumin seeds(powder; Okay); 1 Onion cut in half; Lengthwise, and sliced into; Fine half rings; 1 Clove garlic, minced,; Peeled; 1/2 ts Ground tumeric; 1/2 ts Ground cumin; 1 ts Ground coriander; 1/8 ts Cayenne pepper

So the Gospel is also God’s justifying word about Himself, since under the old covenant, with its symbolic sacrificial system, it appeared as if God was ignoring the sins of those who simply trusted in Him for forgiveness (Rom. 3:25). Now, in the shadow of the cross, it is possible to see that Jesus is the reason that God could justify the ungodly, like Abraham and David (cf. Rom. 4:1-8), without compromising His own integrity. When God forgave His people in the past, He do so looking forward to the cross of Christ as the basis of and revelation of that divine righteousness which makes forgiveness possible. The death of Jesus demonstrated with finality God’s “justice at the present time, so as to be just and the one who justifies those who have faith in Jesus” (Rom. 3:26).

Scott Hafemann

CATEGORY	CUISINE	TAG	YIELD
Grains	Toronto	Digest, Mar95, Archive, Fatfree	1	Servings

INGREDIENTS

1/3	c	Yellow split peas( green is
		Okay too)
1	c	Whole hulled millet
1/2	ts	Olive Oil
1/2	ts	Whole cumin seeds(powder
		Okay)
1		Onion cut in half
		Lengthwise, and sliced into
		Fine half rings
1		Clove garlic, minced,
		Peeled
1/2	ts	Ground tumeric
1/2	ts	Ground cumin
1	ts	Ground coriander
1/8	ts	Cayenne pepper

INSTRUCTIONS

1.   roast millet.  In the bottom of a dry sauce pan slowly stir millet
until about 1/2 of the kernals are a light golden brown.  Remove millet.
2.    Soak peas in 2c water for 5 hours, drain
3.    Smear oil on pan, wipe off excess, heat oil for sauteing
4.    When oil is ready put in the cumin, 5 secs later insert onion and
garlic.  Stir until onions slightly brown
5.    Put in rest of ingredients
6.    Saute for 2 min
7.    Insert 2C water, bring to a boil, lower to low and cook for 30 min.
8.    Have some hot water ready
9.    Put 2 tablespoons of hot water over millet, stir quickly and cook for
another 10 min.
10.   Turn off heat and let stand for 15 min
Posted to Fatfree Digest Wed, 09 Jun 93 14:22:38 By Tom Molnar
<molnar@utcc.utoronto.ca>
Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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