| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Indian | Indian, Vegetables | 4 | Servings |
INGREDIENTS
| 200 | g | Split peas, washed |
| 750 | Water | |
| 2 | T | Ghee |
| 1/2 | t | Whole cumin seeds |
| 2 | Bay leaves | |
| 3 | Green chillies, cut | |
| Lengthways | ||
| 275 | g | Potatoes, cut into 2.5cm |
| Pieces | ||
| 75 | g | Peas |
| 350 | g | Cauliflower, cut into large |
| Florets | ||
| 1/2 | t | Ground turmeric |
| 1 | t | Salt |
INSTRUCTIONS
In a large saucepan, bring the split peas and water to the boil. Cover and simmer for 30 minutes. Remove from the heat. Heat the ghee in a large saucepan over medium high heat. Add the cumin seeds, bay leaves and green chillies and let them sizzle for a few seconds. Add the potatoes, peas and cauliflower and fry for 1-2 minutes. Add the boiled split peas with the water, turmeric and salt. Mix thoroughly, lower the heat and cook until the vegetables are tender. Compiled by Imran C. Posted to EAT-L Digest 23 Dec 96 From: "Imran C." <imranc@ONTHENET.COM.AU> Date: Tue, 24 Dec 1996 19:21:58 +1000
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Nutrition (calculated from recipe ingredients)
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Calories: 130
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 0mg
Sodium: 686.6mg
Potassium: 668.3mg
Carbohydrates: 26.1g
Fiber: 6.5g
Sugar: 5.7g
Protein: 6.7g