Yield: 4 Servings
|1½ cup||Yellow or green split peas or lentils|
|½ \N||Green pepper (up to)|
|2 \N||Cloves garlic|
|1 teaspoon||Curry powder|
|1½ teaspoon||Black mustard seeds|
|1 teaspoon||Ground cumin|
|1 \N||Lemon; juice of|
Date: 22 Apr 1996 10:15:44 -0700 From: "Zoe Sodja" <zoe_sodja@...> Boil the split peas or lentils in 2 cups water for about 30 minutes, until they are tender but have not yet lost their shape. You may need to add a little more water along the war. Stir in salt. While they are cooking, chop onion, green pepper, garcli. Combine with turmeric, cumin, curry powder, & set aside.
Heat up a heavy pan with a lid. When it is very hot, add mustard seed & cover. The seeds will pop noisily - shake the pan during this process to make sure they don't burn. When the sound quiets down, add the onion mixture & a little water for saute. Saute until onion is transparent & golden, & then stir this mixture into the peas along with the lemon juice.
Serve with rice, chapatis, whhatever.
FATFREE DIGEST V96 #120
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .