| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Indian |
Beans/peas, Indian, Two thumbs, Side dish |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Dried yellow split peas |
| 5 |
c |
Water |
| 1 |
tb |
Sesame or canola oil — or |
|
|
Cooking spray |
| 1 |
tb |
Black mustard seeds |
| 1 |
tb |
Cumin seeds |
| 1 |
|
Clove fresh garlic — |
|
|
Minced |
| 1 |
ts |
Turmeric — or saffron |
| 1 |
ts |
Chili paste — or pinch of |
|
|
Cayenne |
| 1 |
ts |
Ground cumin |
| 1 |
ts |
Ground coriander |
| 1 |
|
Tomato — finely chopped |
| 1 |
ts |
Salt — or to taste |
INSTRUCTIONS
1. Rinse split peas. Bring water to a boil in a large pot, and add peas.
Return to boil, stir, then lower heat, and simmer 1 to 2 hours until
tender. WARNING: Peas will foam up and boil over easily; keep a watchful
eye.
2. In a skillet, heat oil and saute mustard seeds until they "pop" and turn
grey. Add cumin seeds and fry until golden. Make sure to cover the pan when
cooking seeds, or they'll pop all over your kitchen! Add garlic, turmeric
or saffron, chili paste or cayenne, ground cumin, and coriander. Saute 2
minutes. Add tomato and saute until the tomato is good and mushy (about 3-5
minutes).
3. Add spices, salt, and tomato to peas, and cook 30 minutes.
Recipe By : Anne Saks & Faith Stone in "The Shoshoni Cookbook"
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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