Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Yellow split peas 1/2 ts Turmeric
2 1/2 c Water 1/2 sm Cauliflower, separated into
1 ea Onion, chopped -- florets
3 ea Garlic cloves, chopped 2 md Carrots, diced
1 sl Ginger, chopped, 1/2-inch 1/2 md Eggplant, diced
1 ea Red chili 1/2 sm Cabbage, sliced
2 tb Ghee Lemon juice
1/2 ts Cumin 1/2 ts Cayenne
1/2 ts Coriander

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"

Browse by categories