Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Yellow split peas
2 1/2 c Water
1 ea Onion, chopped
3 ea Garlic cloves, chopped
1 sl Ginger, chopped, 1/2-inch
1 ea 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

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"

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