Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Dried yellow split peas |
| 1 cup | Water |
| ½ teaspoon | Salt |
| 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 |
| 1 teaspoon | Salt |
| 8 \N | 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) |
| 2 cups | Water |
| \N \N | 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