| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Indian |
Indian, Vegetables |
4 |
Servings |
INGREDIENTS
| 200 |
g |
Split peas, washed |
| 750 |
ml |
Water |
| 2 |
tb |
Ghee |
| 1/2 |
ts |
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 |
ts |
Ground turmeric |
| 1 |
ts |
Salt |
INSTRUCTIONS
1. In a large saucepan, bring the split peas and water to the boil. Cover
and simmer for 30 minutes. Remove from the heat.
2. 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.
3. Add the potatoes, peas and cauliflower and fry for 1-2 minutes.
4. 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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