| 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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