Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Dried yellow split peas
1 c Water
1/2 ts Salt
2 tb Vegetable oil
1 tb Cumin seeds
3 c Cilantro, chopped
2 c Grated fresh coconut or
1 c Flaked sweetened coconut
3 tb Serrano chilies, minced
-(about 8)
2 tb Ginger, peeled and grated
1 ts Salt
8 Garlic clove(s), minced
2 md Baking potatoes
-peeled, cut in 1" cubes
-(1 1/4 lb)
2 md Sweet potatoes
-peeled, cut in 1" cubes
-(1 1/4 lb)
1 lg Eggplant
-cut in 1" cubes (1 1/4 lb)
2 c Water
Cilantro sprigs to garnish

Sort and wash peas. Place in an ovenproof Dutch oven; cover with
water to 2-inches above peas. Bring to a boil and cook for 2 minutes.
Remove from heat; cover and let stand for 1 hour. Drain peas, and
return to pan.

Add 1 cup of water and ½ tsp salt to pan, and bring to a boil. Cover
pan, reduce heat, and simmer for 15 minutes or until most of the
liquid evaporates. Remove peas from pan and set aside. Wipe pan dry
with a paper towel.

Heat oil in pan over high heat. Add cumin seeds and sauté for 1
minute. Add peas, cilantro and next 8 ingredients; stir gently.

Add 2 cups water to pan. Cover and bake at 400°F for 1 hour or until
vegetables are tender. Garnish with cilantro if desired.

Source: The Ganges Restaurant in San Francisco

Cooking Light March 1995

Browse by categories