Yield: 6 servings
|1 cup||Dried yellow split peas|
|2 tablespoons||Vegetable oil|
|1 tablespoon||Cumin seeds|
|3 cups||Cilantro, chopped|
|2 cups||Grated fresh coconut or|
|1 cup||Flaked sweetened coconut|
|3 tablespoons||Serrano chilies, minced (about 8)|
|2 tablespoons||Ginger, peeled and grated|
|8||Garlic clove(s), minced|
|2 mediums||Baking potatoes peeled, cut in 1" cubes (1 1/4 lb)|
|2 mediums||Sweet potatoes peeled, cut in 1" cubes (1 1/4 lb)|
|1 large||Eggplant cut in 1" cubes (1 1/4 lb)|
|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 « 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 saut for 1 minute. Add peas, cilantro and next 8 ingredients; stir gently.
Add 2 cups water to pan. Cover and bake at 400øF for 1 hour or until vegetables are tender. Garnish with cilantro if desired.
Source: The Ganges Restaurant in San Francisco Cooking Light March 1995
Submitted By DIANE LAZARUS On 03-01-95