| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Vegetarian |
Ethnic, Vegetarian |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Yellow split peas |
| 2 1/2 |
c |
Water |
| 1 |
|
Onion, chopped |
| 3 |
|
Garlic cloves, chopped |
| 1 |
sl |
Ginger, chopped, 1/2-inch |
| 1 |
|
Red chili |
| 2 |
tb |
Ghee |
| 1/2 |
ts |
Cumin |
| 1/2 |
ts |
Coriander |
| 1/2 |
ts |
Turmeric |
| 1/2 |
sm |
Cauliflower, separated into florets |
| 2 |
md |
Carrots, diced |
| 1/2 |
md |
Eggplant, diced |
| 1/2 |
sm |
Cabbage, sliced |
|
|
Lemon juice |
| 1/2 |
ts |
Cayenne |
INSTRUCTIONS
In a large pot, comine the split peas with the water & cook for 30 to 50
minutes, till soft.
Heat ghee till hot. Saute, onion, garlic, ginger & chili. (Add more chili
if you want a hotter curry). Add the rest of the spices & saute for 2
minutes. Add vegetables & cook for another 5 minutes. Add 1/2 c stock from
the split peas. Cover & cook for 15 minutes, or until the vegetables are
tender.
Add cooked split peas to the vegetables. Squeeze with lemon juice. Check
to see if you need salt. Simmer for another couple of minutes & serve.
Marlena Spieler, "Hot & Spicy"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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